Peel-and-Eat Shrimp Boil
Peel-and-Eat Shrimp Boil
Photography by Matthew Kimura
This recipe makes 4 servings
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
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
