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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot. Ingredients:
3 quarts water |
1 tablespoon kosher salt |
1 tablespoon crushed red pepper |
1 tablespoon ground cumin |
2 teaspoons dried thyme |
2 teaspoons coarsely ground black pepper |
8 garlic cloves, peeled and mashed |
4 bay leaves |
2 (12-ounce) cans beer |
1 medium onion, cut into 8 wedges |
2 pounds small red potatoes, quartered |
1 pound low-fat smoked sausage or low-fat kielbasa (such as hillshire farms), cut into 1/2-inch-thick slices |
4 ears shucked corn, halved crosswise |
2 pounds large shrimp, unpeeled |
Directions:
1. Bring first 10 ingredients to a boil in an 8-quart stockpot. Add red potatoes and sausage; cook for 12 minutes. Add corn, and cook for 4 minutes. Add shrimp, and cook for 2 minutes or until shrimp are done. Drain and discard bay leaves.
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