Summer Shrimp Boil

Prep Time:
10 minutes
Cook Time:
25 minutes
Makes:
6 - 8 servings
Source

H-E-B

Ingredients

2/3poundsH-E-B Wild New Harvest Gulf Shrimp,

4earscorn-on-the-cob,

2poundsred potatoes, cut in half,

2sweet onions, peeled,

1boxshrimp & crab boil or seasoning mix,

1tablespoonsalt,

Directions

1Bring 3 quarts water to a boil in an 8-quart pot.

2Meanwhile, remove husks and silk from corn. Break ears in half. Cut potatoes in half. Peel onions and leave whole.

3Add 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.

4Bring water back to a boil. Add shrimp and corn. Cook 2 to 3 minutes, until shrimp turn from clear to opaque (white) and form the letter "C". Corn should be crisp-tender.

5Serve shrimp in the shell (peel´em-as-you-eat´em!) with corn, potatoes and onions

Nutritional Information

No Nutritional Information Available

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