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Shrimp & Vegetable Boil

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, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    6 servings


  • 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


  • In a stockpot, combine the first 5 ingredients; add potatoes, cauliflower, onions, carrots and peas. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 12-15 minutes.
  • 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.
Nutrition 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.

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  • jkcoach98
    Jan 16, 2018

    This was an easy dish to make, but I should have read the reviews first. It definitely needs old bay seasoning as this recipe as written was kind of bland. It did make a big pot and made more than 6 servings.

  • sands351
    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.