1-2 lb. Sea of Cortez shrimp or any large size (10/15 count) deveined, shells on
1/2 c. Louisiana Shrimp Boil, more can be used if a spicier taste is desired
1 lemon, halved
2-3 bay leaves
1 pkg. small baby red potatoes (bite size preferred)
1 pkg. HEB Intensely Sweet Mini Corn on the Cob
8 c. water
1/3 c. butter, melted optional
In a large stock pot, add water, lemon juice and lemon, bay leaves, and shrimp boil. Bring pot to a boil and add potatoes. Allow to boil for 10-15 minutes. Then add corn and allow to boil for an additional 6-7 minutes.
Add shrimp and cook until they form a "c" shape, turn pink, and float. Shrimp should cook in 2-3minutes. Drain water and toss shrimp, potatoes, and corn with 1/3 cup melted butter OR serve melted butter on the side for dipping. Enjoy with an ice cold beer!
Serving size: 8, Serving size: 324g, Calories: 350, Fat Calories: 130, Total Fat: 14g, Saturated Fat: 8g, Cholesterol: 225mg, Sodium: 860mg, Carbohydrates: 30g, Dietary Fiber: 3g, Sugar: 3g, Protein: 24g, Iron: 4, Calcium: 10, VitaminC: 30%, VitaminA: 15%