Ingredients: to serve 4
1 pound of shrimp
2 ears of fresh corn on the cob
8 small yukon gold or red skin potatoes
3 Chicken bullion cubes
2 tbsp Olive oil
1 tbsp old bay seasoning
salt and pepper
1. Begin by bringing six cups of water to a boil.
2. Wash potatoes thoroughly and cut in halves. Break ears of corn in half.
3. Once water is boiling stir in bullion cubes. When bullion has dissolved add potatoes and corn to boiling broth.
4. While vegetables are boiling preheat a large pan over medium heat. Toss shrimp in a bowl with 1 tbsp olive oil, salt and pepper to taste and 1 tbsp of old bay seasoning.
5. When pan is preheated add 2nd tbsp of olive oil and add shrimp. When shrimp starts to turn pink and curl flip over to other side. Cook approximately 2-3 minutes on each side.

6. Once potatoes are tender and corn is fully cooked remove from broth.
7. Divide into four servings. In a bowl put 2 potatoes, 1/2 ear of corn and 1/4 pound of shrimp. Sprinkle each serving with a little extra old bay and spoon a bit of chicken broth over the top of the bowl.
8. Serve and enjoy.

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