Shrimp & Vegetable Boil

• 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

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.

water, chicken broth, salt, ground nutmeg, sugar, red potatoes, head cauliflower, onions, carrots, fresh peas, shellon, baby spinach, parsley, salt

Taken from www.tasteofhome.com/recipes/shrimp-vegetable-boil/ (may not work)