This Easy Beer-Boiled Shrimp with Fresh Corn Recipe has a sweet summer taste!
This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
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.
Yup, it’s true. Sunshine Sweet Corn, grown in Florida, is available now! You don’t have to wait until summer to enjoy it. And I am taking full advantage of it like with this Beer-Boiled Shrimp with Fresh Sunshine Sweet Corn!
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!
- 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
- ½ small cabbage, cut in 4 wedges
- 1 pound unpeeled large shrimp
- 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.