Scooped again from the pages of Runner's World magazine, my ongoing monthly copycat recipe is a winner. (To see other Runner's World, healthy recipes, go to dinnerFeed.com and type 'Runner's World' into the search box.)

Tonight's dinnerFeed features Pam Anderson's recipe from the September issue of Runner's World. I was delighted to see this recipe, named after a fishing community in coastal South Carolina. I love clam bakes, and though this is certainly not a clam bake, it offers a short-cut to some of the same delicious flavors I crave.

The shrimp was cooked in the stew with the shells on; the shells add a great deal of flavor to the dish. I cut the recipe in half; it was easier to manage in one pot and it amply served four. We omitted the optional butter and I added a sprinkle of hot pepper flakes for spice and chopped parsley for color.

This is a friendly, fun and mouth-watering stew - make sure you pass plenty of napkins!

Yield: 4 servings
Time: 40 minutes
Cost: Approx. $22 (depending on price of shrimp)

Ingredients

1 medium onion, peeled and quartered
2 large garlic cloves, smashed
1 lemon, halved
1/4 cup Old Bay Seasoning
1 pound small red potatoes, scrubbed
1 pound turkey kielbasa, cut into 8 pieces
4 ears corn, husked and halved
1 pound extra large shrimp,unpeeled

Directions

1. Pour 6 cups of water into a large roasting pan, stock pot or Dutch oven. Add onions, garlic, Old Bay and lemon halves, squeezing lemon juice into the water. Bring to a boil.
2. Add potatoes and kielbasa; return to a boil. Cover, reduce heat and simmer until potatoes are just tender, about 20 minutes.
3. Add corn; increase heat to medium-high and cook, covered, until tender, about 5 minutes. Top with shrimp; do not submerge but cover and steam 3 minutes. Turn off heat, stir shrimp into broth and let stand, covered, until shrimp are cooked, about 3-5 minutes.

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