BOILED SHRIMP AND FRESH CORN DINNER

1 (12 ounce) bottle ale or beer*
1 onion, cut in 8 wedges
2 tablespoons ground seafood seasoning blend
4 small thin-skinned potatoes, quartered
4 ears fresh Supersweet Corn, husked and cut in 2-inch pieces
1/2 small cabbage, quartered
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.

*or substitute 1-1/4 cups water

Makes 4 portions
Source: Southern Supersweet Corn Council