Shrimp Boil
My Shrimp Boil will take you on a quick culinary trip to the heart of New Orleans.
Equipment
- 1 half-size rimmed baking sheet pan Lined with aluminum foil
- 1 chef's knife
- 1 colander
- 1 3-quart sauce pot
- 1 Microplane
- 1 pair of tongs
- 1 mixing bowl Large
- 1 pair of kitchen shears
- 1 small mixing bowl Microwave-safe
- 1 paring knife
Ingredients
- 2 3/4 pounds jumbo shrimp Peeled and deveined shrimp with tails on, size 16 to 20 count.
- 12 ounces Andouille sausage, Sliced on the bias, 1/4 inch thick.
- 1 8-pack thawed frozen corn on the cob Cut each ear of corn in half to yield a total of 16 cobs.
- 1 3/4 pounds Baby Dutch yellow potatoes Cut in half if large. (1 full bag plus 1/4 more of a second bag)
- 1 tbsp Kosher salt
- 5 cloves garlic Freshly grated.
- 1 heaping cup parsley Roughly chop Italian flat-leaf parsley and set aside 2 tablespoons for garnish.
- 1 tsp lemon zest A large lemon will provide both the juice and zest.
- 1 tbsp lemon juice Freshly squeezed
- 1 large lemon Cut into 8 wedges for garnish
- 1/2 cup 1 stick butter Unsalted
- 2 tbsps red onion Finely diced. You could substitute a shallot.
- 1 tbsp Old Bay
- 1 tsp dried thyme
- 1 tbsp papriika
Instructions
- Instructions: Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil; set aside.In a saucepot, add the potatoes and cover with cold water by an inch. Over high heat, bring the potatoes to a boil, add Kosher salt, and cook undisturbed for 10 minutes. Using a colander, drain the potatoes well, and transfer them back into the saucepot. Cut the thawed corn cobs, crosswise in half, and transfer them to the same pot.While the potatoes are cooking, prep your shrimp, if needed. If no shrimp prep is needed, slice the Andouille sausage and transfer it 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, lemon juice, grated garlic, and 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 the melted butter mixture over the potatoes and corn; toss to coat. Spread everything in one even layer on the prepared baking sheet. Add the remaining melted butter mixture to the bowl containing the shrimp and sausage, and toss to coat. Spread in an even layer over the potato mixture from the bowl onto the baking sheet. Sprinkle evenly with 1 tablespoon of paprika.Bake in a preheated oven until shrimp are cooked 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.
Notes
1) I want to start by saying that when you buy your shrimp, already shelled and deveined, the "prep time" will vary. I've bought my shrimp with the shells on and have included that extra time in this recipe.
2) If you're still prepping the shrimp and the potatoes are done cooking, leave the parboiled potatoes in the colander until you're done with the shrimp. No worries!
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.