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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ideal for camping and relaxing trips to the beach, this crowd-pleasing recipe includes a combination of shrimp, crab, sausage, corn and potatoes. Ingredients:
2 quarts water |
1 bottle (12 ounces) beer |
2 tablespoons seafood seasoning |
1-1/2 teaspoons salt |
4 medium red potatoes, cut into wedges |
1 medium sweet onion, cut into wedges |
4 medium ears sweet corn, cut in half |
1/3 pound smoked chorizo or johnsonville® polish kielbasa sausage, cut into 1-inch slices |
3 tablespoons olive oil |
6 large garlic cloves, minced |
1 tablespoon ground cumin |
1 tablespoon minced fresh cilantro |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
1 pound uncooked large shrimp, deveined |
1 pound uncooked snow crab legs |
optional condiments: seafood cocktail sauce, lemon wedges and melted butter |
Directions:
1. In a stockpot, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer 10-12 minutes longer or until potatoes and corn are tender.
2. Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
3. Stir the shrimp, crab legs and garlic mixture into the stockpot; cook for 4-6 minutes or until shrimp and crab turn pink. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice. Yield: 4 servings.
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