Happy Friday everyone! I hope you all are enjoying today. It’s 50 and sunny in Chicago which is pretty much just the most amazing thing ever in January. Definitely going to enjoy it in one way or another. I might even make a trip to my mailbox. 😉
Speaking of enjoying things, last night we most definitely enjoyed our dinner OMG. Did anyone else make the easy sheet pan shrimp boil from the weekly meal plan? It takes all the work and fuss out of doing an actual big shrimp boil and simplifies the process to one easy tray. You par boil the potatoes and corn to give it a head start and then everything roasts away together in the oven mixed up with butter, Old Bay seasoning, and of course, all the garlic.
So good. So easy. And so fun to lay out on a table with some crusty bread! This would be a great entertaining dish, if you happen to be having any friends over this weekend. If not, make it just for yourselves as I did. The boys loved the sausage and potatoes. There was a little something something for everyone in this recipe. I added carrots simply because I love roasted carrots but I realize they are not apart of the true shrimp boil routine. Eh, it’s ok to shake things up once in awhile, right?
Have a lovely weekend!
Easy Shrimp Boil
Recipe adapted from Damn Delicious
1 pound baby Dutch yellow or red potatoes
3 ears corn, each cut crosswise into 6 pieces (with corn not in season, I found my ears frozen)
1/3 cup unsalted butter, melted
4 cloves garlic, minced
1 1/2 tablespoons Old Bay Seasoning
1 pound medium shrimp, peeled and deveined
3 large carrots, peeled and sliced into 1 inch chunks
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves
smoked paprika, for serving
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray, or use foil for easy clean up!
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine melted butter, garlic and Old Bay Seasoning.
Place potatoes, corn, carrots if using, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley and smoked paprika, if you’d like.