Shrimp, Sweet Corn and New Potato Boil

  • Category

  • 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 Green Giant® 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.

  • Nutrition Facts

    1 Serving: Calories 365 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g); Cholesterol 185mg; Sodium 560mg; Total Carbohydrate 48g (Dietary Fiber 5g); Protein 23g % Daily Value: Vitamin A 20%; Vitamin C 16%; Calcium 4%; Iron 24% Exchanges: 3 Starch, 1 Vegetable, 2 Very Lean Meat

  • 4 servings
    

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