Shrimp & Vegetable Boil

When my children were small, they liked picking out the ingredients for making this supper. When there’s no shrimp on hand, we use crab or chicken.

Shrimp & Vegetable Boil

Average Rating: 3.5

TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 6 servings.

Ingredients

  • 4 cups water
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon sugar
  • 2 pounds red potatoes (about 8 medium), cut into wedges
  • 1 medium head cauliflower, broken into florets
  • 2 large onions, quartered
  • 3 medium carrots, sliced
  • 1 pound fresh peas, shelled (about 1 cup)
  • 2 pounds uncooked shell-on shrimp (26-30 per pound), deveined
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1 tablespoon minced fresh parsley
  • Salt and pepper to taste

Instructions

  • 1. In a stockpot, combine the first 5 ingredients; add potatoes, cauliflower, onions, carrots and peas. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 12-15 minutes.
  • 2. Stir in shrimp and spinach; cook 3-5 minutes longer or until shrimp turn pink. Drain; transfer to a large serving bowl. Sprinkle with parsley; season with salt and pepper.

Nutrition Facts

2-2/3 cups: 367 calories, 3g fat (1g saturated fat), 185mg cholesterol, 721mg sodium, 50g carbohydrate (12g sugars, 11g fiber), 35g protein.
Diabetic Exchanges:
4 lean meat, 3 starch.