Shrimp & Vegetable Boil

Name: Shrimp & Vegetable Boil
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

14 ingredients

2 steps

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

Directions

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.