	Water	6 Cup (96 tbs)
	Salt	1 Teaspoon
	Shrimp and crab boil mixture	3 Ounce (one 3-ounce bag)
	Red potato	1 Pound (small sized)
	Sweet corn	4 Medium, cut in half
	Uncooked peeled deveined medium shrimp	1 Pound (thawed if frozen)
	Butter/Margarine	3 Tablespoon, melted
	Lemon	1 , cut into wedges
	Freshly ground pepper	To Taste (if desired)
	Chopped parsley	1 Teaspoon (fresh)
	Cocktail sauce	1 Tablespoon (if desired)

Nutrition Facts

Serving size

Calories 614 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 6.4 g32%

Trans Fat 0 g

Cholesterol 204.2 mg68.1%

Sodium 700.1 mg29.2%

Total Carbohydrates 98 g32.5%

Dietary Fiber 11.3 g45.1%

Sugars 11.6 g

Protein 37 g74.6%

Vitamin A 23.4% Vitamin C 84.9%

Calcium 12.2% Iron 15.2%

*Based on a 2000 Calorie diet

Directions

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.