Publix Simple Meals

Simple Shrimp Boil with Caesar Corn on the Cob

Simple Shrimp Boil with Caesar Corn on the Cob
Servings:
4
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

  • Prepare corn through step 1 - 5 minutes
  • Prepare shrimp, complete corn; serve - 20 minutes

Simple Shrimp Boil

Ingredients

3 ribs celery, coarsely chopped

2 lemons

3 cups white wine (or seafood stock)

2 cups water

1 tablespoon black peppercorns

2 tablespoons Old Bay Seasoning

1 1/2 lb large easy-to-peel shrimp

Prep


-- Chop celery (1/2 cup).


Steps


1. Cut lemons in half and squeeze juice into large stock pot. Add the lemons and remaining ingredients (except shrimp) to the lemon juice. Cover and bring to a boil; boil 2-3 minutes.

2. Stir in shrimp and cover; cook 2-3 minutes or until shrimp turn pink and opaque. Remove lemons; transfer shrimp and broth to serving bowl. Serve.


Caesar Corn on the Cob

Ingredients

4 tablespoons unsalted butter

4 ears fresh corn

2 tablespoons water

3/4 teaspoon zesty Creole garlic/herb seasoning, divided

3 tablespoons refrigerated Caesar dressing

1 tablespoon grated Parmesan cheese

Prep


-- Cut butter into small pieces; place in medium bowl to soften.

-- Remove husks and silks from corn.


Steps


1. Combine in microwave-safe dish: water, 1/2 teaspoon seasoning, and corn, turning to evenly coat corn. Cover and microwave on HIGH 7-8 minutes or until tender.

2. Whisk into butter: dressing, cheese, and remaining 1/4 teaspoon seasoning until thoroughly blended. Add corn and roll in butter mixture until evenly coated. Serve.


Aprons Advice

  • Complete your meal with a fresh salad blend, baguette, and apple pie for dessert.
  • Leaving the shrimp shells on during cooking will result in a more flavorful and tastier broth.

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Simple Shrimp Boil with Caesar Corn on the Cob

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Simple Shrimp Boil

CALORIES (per 1/4 recipe) 310kcal; FAT 2.5g; CHOL 275mg; SODIUM 2200mg; CARB 9g; FIBER 1g; PROTEIN 30g; VIT A 8%; VIT C 15%; CALC 15%; IRON 4%

Caesar Corn on the Cob

CALORIES (per 1/4 recipe) 230kcal; FAT 18g; CHOL 35mg; SODIUM 250mg; CARB 17g; FIBER 2g; PROTEIN 4g; VIT A 10%; VIT C 8%; CALC 2%; IRON 2%

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