Both family and friends will enjoy this special one-pot meal!
Shrimp, Sweet Corn and New Potato Boil
- Prep Time 15 min
- Total 40 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1Mix 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.
-
Step2Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
-
Step3Drain 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
365
Calories
11 g
Total Fat
23 g
Protein
48 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 365
- Calories from Fat
- 100
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Cholesterol
- 185 mg
- Sodium
- 560 mg
- Potassium
- 790 mg
- Total Carbohydrate
- 48 g
- Dietary Fiber
- 5 g
- Protein
- 23 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 16%
- 16%
- Calcium
- 4%
- 4%
- Iron
- 24%
- 24%
Exchanges:
3 Starch; 1 Vegetable; 2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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