Summer Doesn’t Have to be Over-Beach Night on a Week Night

School has begun, Labor Day is approaching, but summer is not over yet. Sure we may be ready to push our white jeans and shorts to the back of our closets, roll our beach towels into our beach bags, and change the white board to new school routines, but we can still bring the beach nights into our week nights.

Beach nights of roasting s’mores and hot dogs and a big clam bake over a huge bonfire. The summer moments we want to remember.

What better way to remember summer than a big steam pot full of shellfish, shrimp and crab? I love to make the steam pot with fresh blue crab and mussels and overflowing with shrimp and chicken sausages on a weekend. But for a quick weeknight meal and a trip down “beach and bonfire lane” this meal is perfect and ready in 30 minutes.

Easy Weeknight Seafood Steampot

1 pound package frozen mussels
12 oz package jumbo shrimp, peel on
12 oz package imitation crab meat
1 1/2 pounds small red potatoes
3 large cobs corn

Rub Ingredients:
4 Tb Cajun seasoning
1 Tb sugar
1 tsp salt
4 Tb canola oil

Combine rub mixture and set aside.
Thaw shrimp, mussels and crab if frozen. Shuck corn and retain husks. Line bottom of large Dutch oven with corn husks. Fill pot with about an inch of water, leaving husks above water line.
Cut corn cobs into desired sizes. I broke mine in half.
Coat corn and potatoes with half of rub mixture.
Place corn and potatoes carefully over husks, cover and bring water to boil, reducing heat to low and steaming veggies until potatoes are nearly tender.

Coat seafood with remaining rub mixture and place over vegetables. Replace lid and continue steaming until shrimp are pink and mussels are opened. Discard any unopened mussels.

Transfer vegetables and seafood to a large platter and serve.

So delicious!
What’s your favorite summer food?
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