Old Bay Summer Stew Recipe

by Adrienne Matt on June 13, 2010

in Fish,Soups & Stews

When you’re fresh off the ferry, looking to start the weekend right, this simple summer stew really hits the spot. And it takes less than 30 minutes. My Kismet housemates loved it.

4 bottles of beer
6 Tablespoons Old Bay seasoning
1.5 pounds small red potatoes, cut into 1-inch chunks
5 ears corn, shucked and snapped in thirds
2.5 pounds frozen shrimp
serves 7

Gently pour the beer in a 10 quart dutch oven. Add diced potatoes and Old Bay. Cover the pot with a lid and bring to a boil. Lower heat and simmer until potatoes are fork-tender. Place the corn on top of the potatoes and cover the pot. Steam for 5 minutes. Add shrimp on top of corn. Cook until the shrimp turn pink, about 7 minutes. Mix well, getting the shrimp to the bottom of the pot to soak up the beer and Old Bay. Cook another 5 minutes. Serve with warm, crusty bread.
*the better photo was without the corn

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