My Shrimp Boil, with its bold and distinct flavors sends you on a quick culinary trip to heart of New Orleans. The second best thing about this dish is it’s done on a sheet pan. What’s not to love about an easy clean-up!

Prep Time: 50 minutes (includes parboiling potatoes and peeling and deveing shrimp)
Cook Time: 18 to 20 minutes
Total Time: 1 hour 10 minutes
Yields: 8 servings
Equipment: 1 (half-size) rimmed sheet pan lined with aluminum foil, chef’s knife, colander, 1 (3-quart) saucepot, Microplane, tongs, 1 large mixing bowl, kitchen shears, 1 small microwave-safe bowl

Ingredients:
2 3/4 pounds of jumbo Shrimp (16 to 20 ct.) peeled and deveined, tails on
12 ounces of Andouille sausage, sliced on the bias, 1/4 inch thick
1 (8-pack) of thawed frozen mini corn on the cob, cut each in half yielding 16
1.75 pounds (1 full bag plus .25 (1/4) more of a second bag) Baby Dutch yellow potatoes, halved if large
1 tablespoon Kosher salt
5 cloves of garlic, freshly grated
1 heaping cup of Italian flat-leaf parsley, roughly chopped, reserve 2 tablespoons for garnish
2 large lemons, 1 teaspoon for lemon zest plus 1 tablespoon fresh lemon juice, plus 8 wedges for garnish
1/2 cup (1stick) butter, unsalted
2 tablespoons of red onion, finely diced, substitute shallot
1 tablespoon of Old Bay
1 teaspoon of dried thyme
1 tablespoon of paprika

Directions:
Preheat oven to 425 degrees F.
Note: I want to start out by saying, when you’re buying your shrimp, already shelled and deveined, the “prep time” will vary. I’ve bought my shrimp shells-on so I included that extra time in this recipe.

Line a large rimmed with aluminum foil; set aside.

In a saucepot, add the potatoes cover with cold water by an inch. Over high heat, bring the potatoes to a boil, add Kosher salt, cook undistubed for 10 minutes. In a colander, drain the potatoes really well, transfer back into the saucepot. Cut the thawed corn cobs, in half, crosswise and transfer them into the same pot.

Note: If you’re still prepping the shrimp and during that time the potatoes are done cooking, leave the parboiled potatoes in the colander until you’re done with the shrimp. Now worries!

While the potatoes are cooking, prep your shrimp, if needed. If no shrimp prep is needed, go ahead and slice the Andouille sausage, transfer to a large mixing bowl. Add the prepared shrimp to the same bowl.

Start the sauce for the Shrimp Boil. In a microwave-safe bowl place the butter, diced red onion, lemon zest, leomon juice, grated garlic, Old Bay. Microwave on high until butter is melted and the mixture is aromatic, about 1 minute, stirring after 30 seconds. Next, add 2 tablespoons of chopped parsley and dried thyme, stir to combine; set aside.

In the saucepot, pour half of the melted butter mixture over the potatoes and corn; toss to coat. Spread in an even layer on the prepared baking sheet pan. Add the remaining melted butter mixture to the bowl containing the shrimp and sausage; toss to coat. Spread in an even layer over the potato mixture from the bowl onto the baking sheet pan. Sprinkle evenly with 1 tablespoon of paprika.

Bake in a preheated oven until shrimp are cooked through and sausages are hot, 18 to 20 minutes. Garnish with additional Italian flat-leaf parsley and lemon wedges.

There you have it, my Shrimp Boil.

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