Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ qt. water | ||
| 2 tbsp. Hy-Vee salt | ||
| 2 lbs. large Gulf shrimp with shells, (21- to 30-count) or (16- to 20-count) | ||
| 2 tsp. Zatarain's Concentrated Shrimp and Crab Boil* |
Directions
- In a 4- to 5-quart stock pot, bring water and salt to a boil.
- Stir in shrimp and shrimp/crab boil. Return to boiling; cover and cook 2 minutes or until shrimp turn pink. Remove pot from heat.
- Let stand 2 minutes; drain.
- Serve hot.
- * Substitute 1 package Zatarain's Crawfish, Shrimp and Crab Boil in a bag in place of the Concentrated Shrimp and Crab Boil, if desired.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 145mg
- Sodium: 640mg
- Total Carbohydrates: 1g
- Protein: 15g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 6%
Recipe Source:
Hy-Vee weekly ad from the week of February 10, 2013.