Sweet Corn Potato Boil with Shrimp
|Water||6 Cup (96 tbs)|
|Shrimp and crab boil mixture||3 Ounce (one 3-ounce bag)|
|Red potato||1 Pound (small sized)|
|Sweet corn||4 Medium, cut in half|
|Uncooked peeled deveined medium shrimp||1 Pound (thawed if frozen)|
|Butter/Margarine||3 Tablespoon, melted|
|Lemon||1 , cut into wedges|
|Freshly ground pepper||To Taste (if desired)|
|Chopped parsley||1 Teaspoon (fresh)|
|Cocktail sauce||1 Tablespoon (if desired)|
1. 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.
2. Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
3. 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.