Beer-Steamed Shrimp Boil

Why move a classic shrimp boil out of the pot and into a steamer? Well, for starters, you can swap the water for a can of beer, which perfumes the whole kitchen. And second, steamed shrimp, corn, sausage and potatoes retain more of their inherent flavor, where in a pot they dilute into the water.

Makes 4 servings

1 (12 ounce) can beer

1 (14 ounce) bag bite-size red potatoes

2 ears corn, cut into segments

1 tablespoon butter, room temperature

1 tablespoon reduced sodium Old Bay Seasoning, divided

1 pound shrimp

2 sausage links

1 teaspoon prepared horseradish 1 lemon, quartered

Instructions: Pour beer into a pot and put over a high flame. Add potatoes, corn, butter and half the Old Bay seasoning to a bowl and toss to coat. Add potato and corn mixture to a steam basket and place over the beer.

Reduce heat to a simmer and cook until the potatoes begin to soften, about 5-7 minutes. Meanwhile, toss the shrimp, sausage, remaining Old Bay and horseradish in a bowl to coat. Add the shrimp mixture to the steamer and cook until just done, another 3-5 minutes. Remove steamer from heat and serve with lemon wedges.

Nutrition per serving: 325 calories, 8 g fat (3 g saturated fat), 252 mg cholesterol, 289 mg sodium, 34 g carbohydrates, 4 g dietary fiber, 3 g sugar, 32 g protein