Shrimp, Sweet Corn and New Potato Boil

By pamdabear3383

Ingredients

• 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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

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.


Nutrition Information:
1 Serving: Calories 365 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 185 mg; Sodium 560 mg; Total Carbohydrate 48 g (Dietary Fiber 5 g); Protein 23 g Percent 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.