Recipe by Color Guard Mom
I got this recipe from a US Navy Warrant Officer while we were stationed in Washington state. It is FANTASTIC! The Old Bay spice really jazzes up the corn and shrimp. No need for salt and pepper, just put on a little butter and you're ready for dinner! I'm not sure on the amount of Old Bay Spice to be used. I vary it by my taste.
Top Review by Andi of Longmeadow Farm
This Corn and Shrimp Pot recipe is so tasty and savory, I can see I will be making this often, especially in the good ol' Summer time when there is an abundance of fresh corn available. This was so simple but really yielded such a large amount of taste and goodness. I had frozen corn (from this past summer) and I used this instead of fresh, but other then that...I followed this exactly. I did add a bit more Ol' Bay seasoning ~ as it is a staple in Maryland. This reminded me of crap pots full of potatoes, corn, and crabs. Oh how very delightful, just be sure you don't over-cook the shrimp. Thank you so much, Color Guard Mom! Will make often.....:D
- 6 ears corn on the cob, husked and cleaned
- 6 new potatoes
- 1 lb kielbasa
- 2 lbs shrimp, deveined and unpeeled
- 2 tablespoons Old Bay Seasoning, crab pot spice blend (Seafood, One Step)
Directions See How It's Made
- Fill large pot half full with water. Add spice. Bring to boil.
- New potatoes that have been sliced at 1/4 inch. Cook for 4 to 5 minutes.
- Kielbasa, sliced at 1/4 inch slices.
- Add to potatoes and cook another 7 minutes.
- Corn on Cob, whole or halved add to previous ingredients.
- Cook for 7 minutes.
- Shrimp, not peeled, add to previous ingredients.
- Cook for no more than 4 minutes or until pink. Watch closely.
- Mix in big bowl. Serve with butter, sauce and good crusty bread.