Sweet Corn Potato Boil with Shrimp Recipe
Both family and friends will enjoy this special one-pot meal!
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientMilk Product
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
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.
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.
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