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Shrimp, Sweet Corn and New Potato Boil

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  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
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Looking for a classic seafood dinner? Then check out this recipe made with shrimp, corn and potato that’s ready in 30 minutes.

Ingredients

1
teaspoon salt
1
bag crab boil mixture*
1
lb. small new red potatoes
4
medium ears sweet corn, halved
1
lb. shelled deveined uncooked medium shrimp
3
tablespoons margarine or butter, melted
1
lemon, cut into wedges

Steps

  • 1 In Dutch oven, combine 6 cups water, salt and bag of crab boil mixture; cover tightly. Bring to a boil. Add potatoes and corn; return to a boil. 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 turn pink.
  • 3 Drain potatoes, corn and shrimp; discard bag of seasoning. Place corn and potatoes on serving platter; drizzle with melted margarine. Arrange shrimp on platter; squeeze lemon wedges over shrimp. If desired, sprinkle with freshly ground black pepper and chopped fresh parsley; serve with cocktail sauce.
  • 1 In Dutch oven, combine 6 cups water, salt and bag of crab boil mixture; cover tightly. Bring to a boil. Add potatoes and corn; return to a boil. 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 turn pink.
  • 3 Drain potatoes, corn and shrimp; discard bag of seasoning. Place corn and potatoes on serving platter; drizzle with melted margarine. Arrange shrimp on platter; squeeze lemon wedges over shrimp. If desired, sprinkle with freshly ground black pepper and chopped fresh parsley; serve with cocktail sauce.

Expert Tips

Wisconsin is famous for its whitefish boils, while in the South Carolina low-country, they feast on shrimp and corn, cooked together in a big pot of boiling water.

* 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 bay leaves and 12 whole cloves. Place seasonings on square of cheesecloth; bring corners up and tie with string.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
160mg
53%
Sodium
840mg
35%
Total Carbohydrate
53g
18%
Dietary Fiber
6g
24%
Sugars
4g
4%
Protein
23g
23%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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