Carolina Shrimp and Scallop Boil Recipe

Carolina Shrimp and Scallop Boil Recipe

  • 1 teaspoon peanut oil
  • 2 slices turkey bacon
  • 1/2 large onion, chopped
  • 1 clove garlic, chopped
  • 1 cup chopped celery
  • 2 cups chopped raw sweet potato
  • 1/2 cup corn kernels
  • 1 (14 ounce) can plain tomatoes
  • 2 (14.25 ounce) cans low fat, low sodium chicken broth
  • 1 teaspoon ground crab-boil spices
  • 12 extra-large shrimp
  • 3/4 pound scallops
  • 2 tablespoons fresh parsley
  • 4 pieces cornbread
  1. In a large soup pot, heat peanut oil over medium-high heat. Add turkey bacon and cook 3 to 4 minutes or until browned. Add onion, garlic and celery. Stir and cook 2 minutes.
  2. Add sweet potatoes, corn, tomatoes, chicken broth, and crab-boil spices. Stir and bring to a boil. Cover, reduce heat to low and simmer 30 minutes.
  3. Add shrimp, scallops, and parsley. Stir and remove pot from heat. Cover and let steep 5 minutes. Serve hot with cornbread.
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