SHRIMP & VEGETABLE BOIL

Shrimp & Vegetable Boil image

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. -Joyce Guth, Mohnton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

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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

Steps:

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., 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 : Calories 367 calories, Fat 3g fat (1g saturated fat), Cholesterol 185mg cholesterol, Sodium 721mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 11g fiber), Protein 35g protein. Diabetic Exchanges