Tested till perfect Peel-and-Eat Shrimp Boil
Peel-and-Eat Shrimp Boil
Photography by Matthew Kimura

Peel-and-Eat Shrimp Boil

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2007

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 458 pro 24g total fat 19g sat. fat 10g
carb 54g fibre 7g chol 170mg sodium 552mg

% RDI:

calcium 7 iron 28 vit A 21 vit C 58
folate 39
All rights reserved. TVA Group Inc. 2015