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
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
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.