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Nutrition Facts
Serving Size 335 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 5000 mg 208%
Total Carbohydrate 35 g 12%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 10 g
Vitamin A 0% Iron 8%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Summer Shrimp Boil
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2/3 Lb H-E-B Wild New Harvest Gulf Shrimp
4 corn on the cob
2 Lb red potatoes, cut in half
2 sweet onions, peeled
5 Oz shrimp & crab boil mix
12 Oz beer
1 Tbsp salt
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Instructions

1
Bring 3 quarts water to a boil in an 8-quart pot.
2
Meanwhile, remove husks and silk from corn. Break ears in half. Cut potatoes in half. Peel onions and leave whole.
3
Add seasoning, beer and salt to boiling water. 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.
4
Bring water back to a boil. Add shrimp and corn. Cook 2-3 minutes, until shrimp turn from clear to opaque (white) and form the letter "C". Corn should be crisp-tender.
5
Serve shrimp in the shell (peel 'em-as-you-eat 'em!) with corn, potatoes and onions

Source:

H-E-B

 
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