Weeknight Shrimp Boil

Weeknight Shrimp Boil

5 Reviews
From: EatingWell Magazine, July/August 2019

This quick shrimp boil recipe packs all the fun of a beach-party meal into an easy weeknight dinner. Chicken sausage cuts calories and the leek adds extra veggies.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 quarts water
  • ¼ cup Old Bay seasoning (see Tip)
  • 3 tablespoons lemon juice, plus lemon wedges for serving
  • 8 ounces baby potatoes
  • 8 ounces unpeeled raw shrimp (21-25 per pound)
  • 5 ounces andouille chicken sausage, cut into 1-inch pieces
  • 2 ears corn, husked and cut in half
  • 1 large leek, sliced
  • Melted butter for serving (optional)

Preparation

  • Prep

  • Ready In

  1. Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
  2. Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
  3. Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.
  • Tip: Old Bay seasoning gives this dish a Maryland crab-boil flavor thanks to its blend of celery salt, paprika and proprietary spices (we smell you, clove and onion). But you can sub in other seasoning blends for different regional flair-like Zatarain's for a taste of Louisiana.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 202 calories; 5 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 19 g protein; 46 mcg folate; 109 mg cholesterol; 5 g sugars; 0 g added sugars; 595 IU vitamin A; 13 mg vitamin C; 62 mg calcium; 2 mg iron; 582 mg sodium; 568 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 lean protein, 1 medium-fat protein, 1 starch, ½ vegetable

Reviews 5

September 12, 2019
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By: caj
Had last PM, very tasty even if I forgot the corn, lol
July 18, 2019
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By: Jennifer
Quick to prepare and was delicious. Even my picky 9 year old ate it. Used venison andouille. Only thing I would change is to add the shrimp the last two minutes of cooking. Mine cooked the instant they went in the hot liquid and then got overcooked waiting on the corn. I doubled the recipe and we have plenty of left overs. Good served with crusty bread to sop up the sauce.
July 18, 2019
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By: Eve in NYC
A fun, easy-to-prepare recipe. Couldn't find chicken andouille sausage so used D'Artignan smoked chicken sausage with good results. I agree with previous reviewer that it doesn't sound like a lot of food for four people. I made this for myself, so as to have left-overs and found one portion quite filling.
July 17, 2019
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By: Augie Sanchez
This recipe is asking for 8 ounces of shrimps and potatoes. This is half pound divider between 4 people?
June 23, 2019
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By: Nancy
Just made for dinner. Great reviews from family. Very easy. I added red pepper cut in strips for color. Great add. Highly recommend. Will make again. I used fully cooked frozen shrimp I thawed and didn’t add until last minute. Worked great.
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