Shrimp, Sweet Corn and New Potato Boil

Looking for a classic seafood dinner? Then check out this recipe made with shrimp, corn and potato that’s ready in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    160mg
    160%;
    Sodium
    840mg
    840%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    6g
    6%
      Sugars
    4g
    4%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    35%;
    Calcium
    6%;
    Iron
    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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