1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 tablespoons butter or margarine, melted
1 lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired
Instructions
Mix water, salt and bag of crab boil mixture in 4-
quart Dutch oven. Cover and heat to boiling. Add
potatoes and corn. Heat to boiling; reduce heat to
medium. Cover and cook 10 to 15 minutes or just
until potatoes are tender and corn is bright yellow.
Remove Dutch oven from heat. Add shrimp; let stand 3
to 5 minutes or until shrimp are pink and firm.
Drain potatoes, corn and shrimp; discard crab boil
bag. Place corn and potatoes on serving platter;
drizzle with melted butter. Arrange shrimp on
platter; squeeze juice from lemon wedges over
shrimp. Sprinkle with pepper and parsley; serve
with cocktail sauce.
Originally Submitted
2/27/2013
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