Shrimp boil comes fully loaded with all the goods! Slices of smoked andouille sausage with tender-crisp shrimp, sweet, juicy corn and creamy potatoes bake on one pan to make this an easy, fool-proof recipe. And if that’s not enough, add even MORE flavour and serve straight out of the oven with a drizzle of extra garlic butter, parsley, green onions and lemon wedges.
Cooking Time:30 minutes
Serves :6
Calories:519 kcal
Ingredients
- 1 lb. (500g) baby potatoes, (red or yellow)
- 4 ears corn on the cob, cut crosswise into 4 pieces each
- 1 onion, peeled and cut into wedges
- 1/4 cup melted butter, plus
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- 1 lb. (500g) shrimp, peeled and deveined
- 12 oz (350g) smoked andouille sausage, thinly sliced
To Serve
- 1/4 cup melted butter
- 2 cloves garlic, minced
- Fresh cracked black pepper
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped green onions
- 2 lemons, cut into wedges for serving
How Ro Prepare
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Preheat oven to 425°F (220°C). Lightly grease a large baking sheet or tray with nonstick cooking oil spray or a smear of butter.
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In a large pot of salted boiling water, cook potatoes and onion wedges for 5 minutes. Add in corn, mix through and continue boiling until potatoes are just tender, (about 5-7 minutes). Drain well.
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Arrange cooked potatoes and corn on prepared baking sheet with shrimp and sausage.
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Mix together melted butter, olive oil, garlic and Old Bay seasoning in a small bowl. Pour over the butter mixture and gently toss until all ingredients are evenly coated.
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Bake until shrimp are opaque and cooked through and corn is tender, about 10 minutes. Broil (grill) for 1-2 minutes for crispy edges.
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After baking, mix an extra 2 tablespoons melted butter with 1 clove minced garlic. Pour over the shrimp and lightly mix through with 2 spoons.
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Top with pepper, parsley and green onions. Serve on the table with lemon wedges, a tin of Old Bay for extra seasoning and hot sauce.
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