Ingredients
6
cups water
1
teaspoon salt
1
package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
1
pound small red potato
4
medium ears sweet corn, cut in half
1
pound uncooked peeled deveined medium shrimp, thawed if frozen
3
tablespoons butter or margarine, melted
1
lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired
Preparation
Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling. Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter. Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.
