Shrimp Boil
Seafood
Ingredients
Water, for boiling
4 tablespoons Old Bay Seasoning
8 oz. (226 g) baby potatoes, cut into halves
2 ears corn on the cob, cut into 2-inch pieces
12 oz. (340 g) smoked sausage, cut into pieces (Hillshire Smoke Sausage Rope)
1 lb. (0.4 kg) shrimp, shelled, deveined, tail-in
1 tablespoon chopped parsley, for garnishing
Cajun Butter:
6 tablespoons unsalted butter, melted
1 1/2 tablespoons Cajun seasoning (McCormick)
Directions
Fill a tall stockpot halfway with water. On high heat, bring the water to a rolling boil. Add the Old Bay Seasoning, follow by baby potatoes and corn. Cover the pot and boil for 8-10 minutes, or until the potatoes become tender.
In the meantime, make the Cajun Butter by combining the melted butter with Cajun seasoning together. Stir to mix well and set aside.
Add the smoked sausage and shrimp, boil for 1 minute, or until the shrimp turn pink. Remove the pot from heat and drain all the ingredients using a colander.
Heat up a skillet on high heat. Add the Cajun Butter and all the shrimp boil ingredients together. Stir to combine well.
Transfer the shrimp boil to a sheet pan or serving platter, garnish with chopped parsley and serve immediately.
Notes
You can make sheet pan shrimp boil by combining all the ingredients together with the seasonings and spices. Instead of 4 tablespoons Old Bay Seasoning, use 2 tablespoons.
Bake at 425°F (220°C) for 10-12 minutes or until the shrimp and corn are cooked through.
Nutrition
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates