Peel-and-Eat Shrimp Boil

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 4 ratings.
Peel-and-Eat Shrimp Boil

Peel-and-Eat Shrimp Boil
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 458
pro 24 g
total fat 19 g
sat. fat 10 g
carb 54 g
fibre 7 g
chol 170 mg
sodium 552 mg
% RDI: -
calcium 7
iron 28
vit A 21
vit C 58
folate 39
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 3 3bay leafbay leaves
  • 1 1oniononions, quartered
  • 1 1lemonlemons, cut in wedges
  • 4 4smashed garlic clovegarlic cloves
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppeppercorns
  • 6 6small red potatoes, halved
  • 4 ears 4earscorn, shucked and cut in half
  • 6 oz 6oznarrow kielbasa sausagekielbasa sausages, cut in 1-inch (2.5 cm) pieces (optional)
  • 1 lb 1lblarge or jumbo shrimp, with shells
  • 2 tbsp 2tbspminced fresh parsley
  • Garlic Butter
  • 1/3 cup 1/3cupbutter, melted
  • 1 1minced cloves of garlic

Preparation

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.

Additional information : Tip: Cocktail sauce and hot pepper sauce make tasty accompaniments.

Source : Canadian Living Magazine: September 2007

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