Shrimp Vegetable Boil Recipe

Ingredients

4 cups water4 cups chicken broth2 teaspoons salt2 teaspoons ground nutmeg1/2 teaspoon sugar2 pounds red potatoes (about 8 medium), cut into wedges1 medium head cauliflower, broken into florets2 large onions, quartered3 medium carrots, sliced1 pound fresh peas, shelled (about 1 cup)2 pounds uncooked shell-on shrimp (26-30 per pound), deveined6 ounces fresh baby spinach (about 8 cups)1 tablespoon minced fresh parsleySalt and pepper to taste

Preparation

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.