Ingredients
2 quarts water1 bottle (12 ounces) beer2 tablespoons seafood seasoning1-1/2 teaspoons salt4 medium red potatoes, cut into wedges1 medium sweet onion, cut into wedges4 medium ears sweet corn, cut in half1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices3 tablespoons olive oil6 large garlic cloves, minced1 tablespoon ground cumin1 tablespoon minced fresh cilantro1/2 teaspoon paprika1/2 teaspoon pepper1 pound uncooked shrimp (26-30 per pound), peeled and deveined1 pound uncooked snow crab legsOptional: Seafood cocktail sauce, lemon wedges and melted butter
Preparation
In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer.
Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
Stir the shrimp, crab legs and garlic mixture into the Dutch oven; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.
