Shrimp Boil
ACTIVE: 20 min TOTAL: 40 min
All the fun of a beach-party meal in an easy
weeknight dinner. Chicken sausage cuts
calories and the leek adds extra veggies.
3 quarts water
¼ cup Old Bay seasoning
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)
- 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.
- Add shrimp, sausage, corn and leek; cook,
stirring occasionally, until the shrimp are pink
and the vegetables are tender-crisp, 5 to 6
minutes.
- 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.
SERVES 4: 2 cups each
CAL 222 / FAT 5G (SAT 2G) / CHOL 114MG / CARBS
23G / TOTAL SUGARS 5G (ADDED 0G) / PROTEIN 21G /
FIBER 2G / SODIUM 528MG / POTASSIUM 568MG.
ONE POT
the seafood spice
Old Bay seasoning gives
this dish a Maryland
crab-boil fl avor 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
diff erent regional fl air—
like Zatarain’s for a taste
of Louisiana.
JULY/AUGUST 2019 EATINGWELL 43
BLAINE MOATS; STYLING: KELSEY BULAT (FOOD), SUE MITCHELL (PROPS); ILLUSTRATION BY EMMA DIBBEN. RECIPE BY DEVON OÕBRIEN
E MAKE IT A PARTY Find everything you need for a backyard seafood boil at eatingwell.com/seafoodboil
