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
Shrimp & Vegetable Boil Recipe photo by Taste of Home
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 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.
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Average Rating:
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.
Reviews
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.
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.