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Shrimp, Sweet Corn and New Potato Boil

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By Betty Crocker Kitchens
Updated Oct 27, 2008
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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
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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

  • Step 
    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.
  • Step 
    2
    Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
  • Step 
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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