Peel-and-Eat Shrimp Boil

Peel-and-Eat Shrimp Boil Image by: Peel-and-Eat Shrimp Boil Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 3 bay leaves
  • 1 onion quartered
  • 1 lemon cut in wedges
  • 4 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 6 red potatoes halved
  • 4 ears corn shucked and cut in half
  • 6 oz narrow kielbasa sausages cut in 1-inch (2.5 cm) pieces (optional)
  • 1 lb large or jumbo shrimp with shells
  • 2 tablespoons minced fresh parsley
Garlic Butter:
  • 1/3 cup butter melted
  • 1 minced cloves of garlic

Method

Pour enough water into large Dutch oven to come three-quarters up side. Add bay leaves, onion, 2 of the lemon wedges, garlic, salt and peppercorns; cover and bring to boil. Add potatoes, corn, and kielbasa (if using); return to boil. Reduce heat and simmer, covered, until vegetables are almost tender, about 8 minutes.

Add shrimp; cook until pink, about 3 minutes. Drain well. Arrange on platter. Sprinkle with parsley. Garnish with remaining lemon wedges.

Garlic Butter: In small bowl, mix butter with garlic; serve for dipping.

Nutritional facts Per serving: about

  • Sodium 552 mg
  • Protein 24 g
  • Calories 458.0
  • Total fat 19 g
  • Cholesterol 170 mg
  • Saturated fat 10 g
  • Total carbohydrate 54 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peel-and-Eat Shrimp Boil

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