Shrimp Boil Vegetable Bowls Recipe

Do the warmer days have you dreaming of low-country boils with fresh-off-the-boat seafood? Even if you can’t make it to the beach right now, this quick and easy Shrimp Boil Vegetable Bowl allows you enjoy the taste and smell of a seaside meal. To simplify your prep work, have the shrimp peeled and deveined at your favorite seafood market. Call ahead with your order, so all you have to do is pick it up

By Karen Rankin

Gallery

Victor Protasio; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Directions

  • Prepare an ice bath: Fill a large bowl with ice; fill bowl three-fourths full with cold water.

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  • Prepare potatoes in microwave according to package directions, omitting seasoning from potatoes. Discard seasoning packet.

  • Plunge cooked potatoes into ice bath until completely cooled, about 1 minute. Remove to a colander with a slotted spoon; drain. Repeat procedure with haricots verts.

  • Cut potatoes into quarters; cut haricots verts in half crosswise. Toss together potatoes, haricots verts, shrimp, and corn in a large bowl. Stir together capers, lemon zest and juice, vinegar, Old Bay seasoning, salt, and pepper in a small bowl; whisk in oil until well combined.

  • Pour caper mixture over shrimp mixture; toss to coat. Stir in parsley, and serve immediately.

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