Peel-and-Eat Shrimp Boil 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


Garlic Butter:


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


  • Iron 28.0
  • Folate 39.0
  • Calcium 7.0
  • Vitamin A 21.0
  • Vitamin C 58.0
Share X
Lunch & Dinner

Peel-and-Eat Shrimp Boil