Shrimp & Vegetable Boil Recipe

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Shrimp & Vegetable Boil Recipe
Shrimp & Vegetable Boil Recipe photo by Taste of Home
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Shrimp & Vegetable Boil Recipe

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4 1 1
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When my children were small, they liked picking out the ingredients for making this supper. When there’s no shrimp on hand, we use crab or chicken. —Joyce Guth, Mohnton, PA
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 4 cups water
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon sugar
  • 2 pounds red potatoes (about 8 medium), cut into wedges
  • 1 medium head cauliflower, broken into florets
  • 2 large onions, quartered
  • 3 medium carrots, sliced
  • 1 pound fresh peas, shelled (about 1 cup)
  • 2 pounds uncooked shell-on shrimp (26-30 per pound), deveined
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1 tablespoon minced fresh parsley
  • Salt and pepper to taste

Directions

In a stockpot, combine the first five ingredients; add potatoes, cauliflower, onions, carrots and peas. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until vegetables are tender.
Stir in shrimp and spinach; cook 3-5 minutes longer or until shrimp turn pink. Drain; transfer to a large serving bowl. Sprinkle with parsley; season with salt and pepper. Yield: 6 servings.
Originally published as Shrimp & Vegetable Boil in Taste of Home November 2015, p27

Nutritional Facts

2-2/3 cups: 367 calories, 3g fat (1g saturated fat), 185mg cholesterol, 721mg sodium, 50g carbohydrate (12g sugars, 11g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 3 starch.

  • 4 cups water
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon sugar
  • 2 pounds red potatoes (about 8 medium), cut into wedges
  • 1 medium head cauliflower, broken into florets
  • 2 large onions, quartered
  • 3 medium carrots, sliced
  • 1 pound fresh peas, shelled (about 1 cup)
  • 2 pounds uncooked shell-on shrimp (26-30 per pound), deveined
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1 tablespoon minced fresh parsley
  • Salt and pepper to taste
  1. In a stockpot, combine the first five ingredients; add potatoes, cauliflower, onions, carrots and peas. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until vegetables are tender.
  2. Stir in shrimp and spinach; cook 3-5 minutes longer or until shrimp turn pink. Drain; transfer to a large serving bowl. Sprinkle with parsley; season with salt and pepper. Yield: 6 servings.
Originally published as Shrimp & Vegetable Boil in Taste of Home November 2015, p27

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sands351 User ID: 1036170 243601
Reviewed Feb. 10, 2016

"This was good. I omitted the salt and nutmeg and used 1 tablespoon of Boston Bay seasoning instead. It was so simple to put together and cooked in a flash. Thanks for the recipe."

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