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Summer Sheet Pan Shrimp Boil

Lynn Dugan- MyPlate2Yours


Have you ever attended a traditional Southern shrimp boil? Everything is boiled in a big pot and the finished contents are dumped out onto a newspaper-covered table for all to enjoy. The party doesn't require plates, just hungry guests. Well, here's a recipe that brings a Southern Shrimp Boil to YOU!


The ingredients in this recipe are first boiled and then finished in a sheet pan in the oven. Since the ingredients are already nicely distributed in the pan, there is no need to dump it out onto the table when ready to serve... unless, of course, you want to!


Summer Sheet Pan Shrimp Boil, serves 6

1 pound red potatoes

3 ears corn, each cut in half (6 pieces)

1 tablespoon each; melted butter and olive oil

4 cloves garlic, minced

1 tablespoon Old Bay seasoning

1 pound medium shrimp, peeled and deveined

1/2 pound smoked sausage, thinly sliced

2 tablespoons freshly chopped parsley

1 lemon, cut into 8 wedges


1. Preheat oven 400 degrees. Cover baking sheet with parchment. Set aside.

2. In a large pot, boil water. Cook potatoes until tender (about 10-15 minutes) Add corn with last 5 minutes of cooking. Drain all.

3. In a small bowl, combine butter, oil, garlic and Old Bay.

4. Place potatoes, corn, shrimp, and sausage in a single layer on baking sheet. Stir in seasonings and gently toss to combine.

5. Place in oven. Bake 15 minutes, or until shrimp is opaque.

Serve with fresh parsley and lemon wedges. Enjoy!

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