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Summer Shrimp Boil
Prep Time:
10 minutes
Cook Time:
25 minutes
Makes:
6 - 8 servings
Ingredients

2/3 pounds H-E-B Wild New Harvest Gulf Shrimp

4 ears corn-on-the-cob

2 pounds red potatoes, cut in half

2 sweet onions, peeled

1 box shrimp & crab boil or seasoning mix

1 tablespoon salt

Directions


Bring 3 quarts water to a boil in an 8-quart pot.
Meanwhile, remove husks and silk from corn. Break ears in half. Cut potatoes in half. Peel
onions and leave whole.
Add seasoning, beer and salt to boiling water. Return to boiling; add potatoes and onions.
Boil 20 to 30 minutes over medium heat until tender. Remove potatoes and onions from pot
with a slotted spoon and set aside. Cut into quarters before serving.
Bring water back to a boil. Add shrimp and corn. Cook 2 to 3 minutes, until shrimp turn fr
om clear to opaque (white) and form the letter "C". Corn should be crisp-tender.
Serve shrimp in the shell (peel´em-as-you-eat´em!) with corn, potatoes and oni
ons

Nutritional Information


No Nutritional Information Available


Source


H-E-B