Beer-Boiled Shrimp with Fresh Corn
This Easy Beer-Boiled Shrimp with Fresh Corn Recipe has a sweet summer taste!
I wish the weather would start cooperating here. One day it’s hot. The next day cold and rainy. It’s no wonder everyone is dropping like flies. But on those warm days, where I get a glimpse of summer coming, it makes me so happy.
Why? Because summer means more time spent outside. Whether out on the baseball fields or on the deck eating dinner, we spend a lot of time outdoors during the summer months. One of our favorite things to eat all summer long is corn on the cob. I was so shocked when I saw it in the grocery store just last week and, again, it had me excited for summer.
I need quick and easy meal ideas during the summer because we are always on the go! And it doesn’t get any easier than this Beer-Boiled Shrimp with Fresh Corn!
How to Make Beer-Boiled Shrimp with Fresh Corn
To make this Beer-Boiled Shrimp with Fresh Corn, you will need:
- your favorite beer
- onion
- seafood seasoning blend
- potatoes
- corn on the cob
- cabbage
- shrimp
In a large saucepot, combine 6 cups water, the ale, onion and seafood seasoning and bring to a boil.
Next, add your quartered potatoes. Cover and boil until barely tender, about 10 minutes. Stir in corn, cabbage and shrimp and return to a boil.
Cook until cabbage is tender and shrimp turns pink, about 5 minutes.
Beer-Boiled Shrimp with Fresh Corn
If this Beer-Boiled Shrimp with Fresh Corn recipe doesn’t scream summer, I don’t know what does!
Beer-Boiled Shrimp with Fresh Corn
Ingredients
- 1 bottle, 12 ounces ale or beer*
- 1 onion, cut in 8 wedges
- 2 tablespoons ground seafood seasoning blend
- 4 small thin-skinned, not baking potatoes, quartered (about 1-1/4 pounds)
- 4 ears Sunshine Sweet corn, husked and cut in 2-inch pieces
- 1/2 small cabbage, cut in 4 wedges
- 1 pound unpeeled large shrimp
Instructions
- In a large saucepot, combine 6 cups water, the ale, onion and seafood seasoning; bring to a boil. Add potatoes; cover and boil until barely tender, about 10 minutes. Stir in corn, cabbage and shrimp; return to a boil; cook until cabbage is tender and shrimp turns pink, about 5 minutes.
PIN IT!
