Shrimp, Sweet Corn and New Potato Boil

Both family and friends will enjoy this special one-pot meal!

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 4

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.

Expert Tips

If crab boil package contains two bags, use both bags.

The crab boil mixture can be found in the spice section of the supermarket. If unavailable, use a combination of 3 teaspoons crushed red pepper flakes, 6 dried bay leaves and 12 whole cloves. Place seasonings on a square of cheesecloth; bring corners up and tie with string.

Warm breadsticks and a tossed salad or coleslaw would nicely accompany this easy meal. Top it off with a chocolate dessert.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
365
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
185 mg
185 %;
Sodium
560 mg
560 %;
Total Carbohydrate
48 g
48 %
(Dietary Fiber
5 g
5 %
),
Protein
23 g
23 %
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
16%;
Calcium
4%;
Iron
24%;
Exchanges:
3 Starch; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.