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Summer Shrimp Boil



Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

25 minutes


6 - 8 servings


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


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 from 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 onions
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating