Peel-and-Eat Shrimp Boil
Servings: 4
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
-
3 bay leaves
1 onion, quartered
1 lemon, cut into wedges
4 cloves garlic, smashed
1/2 tsp (2 mL) each salt and peppercorns
6 small red potatoes (1 lb/500 g), halved
4 ears of corn, shucked and cut in half
6 oz (175 g) narrow kielbasa sausage, cut into 1-inch (2.5 cm) thick slices (optional)
1 lb (500 g) large or jumbo shrimp (with shells)
2 tbsp (25 mL) minced fresh parsley
Garlic Butter:
1/3 cup (75 mL) butter, melted
1 clove garlic, minced
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.
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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