Title: Shrimp, Corn, New Potato Boil
Yield: 8
Cooking time: 1/2 hour
Preparation time: 15 minutes
Category: Fish, Dutch Oven, Entree
Cuisine: American
Source: Betty Crocker website
Original Page from www.bettycrocker.comIngredients
- 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 (optional)
- Chopped fresh parsley (optional)
- Cocktail sauce (optional)
Instructions
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.
Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
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.