I live in a farming county. Corn is one in every of our biggest crops and that we much continue to exist the things whereas it’s in season. Nothing beats sweet corn, consumed right off the cob, all buttered and salt-cured up. I thirstily foresee to our native season – however we’ve got months to travel. I only in the near past learned that delicious corn is on the market at this point of the year. Lucky for United States all, Florida’s high season for corn is Apr – right now! It’s in season & in your stores manufacture section today!
I found a gold mine of recipes whereas browsing the Sunshine Sweet Corn web site – such a big amount of that I’d like to build. One stuck out – one in every of those recipes that you simply understand you would like to own in real time. Nothing says sensible summer time ingestion than a Shrimp & Corn boil. Simplicity is vital here. Throw everything in an exceedingly pot and boil it to the letter – however simple is that!? This instruction is super versatile also. Don’t do brewage – then don’t add it. Can’t stand cabbage – then skip it. Love corn and shrimp – then add a lot of – I did.
I love previous Bay food seasoning – however seriously – don’t get serious bimanual with it. An excessive amount of it’ll ruin an honest issue.Serve with your favorite seafood seasoning – if people want more of a kick then they can add a little more to taste.
I couldn’t make this stuff last! It disappeared quick – everyone wanted seconds…and thirds!
Click here Beer-boiled Shrimp & Corn for recipes!!
6 cups water
1 bottle 12 ounces ale or beer – I used a lemon shandy (water may be substituted)
1 onion cut in 8 wedges
2 tablespoons Old Bay or preferred ground seafood seasoning blend
4 small thin-skinned not baking potatoes, quartered (about 1-1/4 pounds) – I used reds
4 ears Sunshine Sweet corn husked and cut in 2-inch pieces
1/2 small cabbage cut in 4 wedges
1 – 2 pound unpeeled large shrimp
1. In a large stockpot, combine water, beer, onion and seafood seasoning. Stir, separating onion pieces and bring to a boil.
2. Add potatoes; cover and boil until barely tender, about 10 minutes.
3. Stir in corn and cabbage cook about 5 minutes.
4. Add shrimp and cook until shrimp turns pink, about 5 minutes.
5. Serve, with a spoonful of stock & enjoy!