Shrimp, Sweet Corn and New Potato Boil

 

6

cups water

1

teaspoon salt

1

package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)

1

pound small red potato

4

medium ears sweet corn, cut in half

1

pound uncooked peeled deveined medium shrimp, thawed if frozen

3

tablespoons butter or margarine, melted

1

lemon, cut in to wedges

Fresh ground pepper, if desired

Chopped fresh parsley, if desired

Cocktail sauce, if desired

• 1 Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling. Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
• 2 Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
• 3 Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter. Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.