Most of you know I haven’t always lived here in North Carolina, I came from Texas, but before that I was born in Louisiana.
I am pretty sure I have the love for shrimp/crawfish boils running through my veins. It’s genetics, I can’t help it. Really.
I was visiting my sister last week and she was planning a group dinner with her friends and she decided to do a shrimp boil. And like that, I need to have/eat a shrimp boil, ASAP.
We have done them on the grill before, here. I was super intrigued by this idea of a sheet pan, though. I have heard some of my friends complain that the veggies don’t get done on the pan and it just doesn’t all work out time wise. This recipe has a method that avoids that completely, it does add an extra step, but it is what makes the whole dish perfection. Everything is cooked perfectly.
This is the perfect weeknight shrimp boil.
- 1 lb. of Red Potatoes, scrubbed clean
- 3 Ears of Corn, cut into thirds
- ¼ cup of Butter, unsalted & melted
- 4 cloves of Garlic, minced
- 1 tablespoon of Old Bay Seasoning
- 1 lb. of Medium Shrimp, peeled, tails left on
- 1 package of Smoked Sausage, ~12 oz., cut into bite sized pieces
- 1 Lemon, cut into wedges
- Preheat the oven to 400 degrees and prepare a sheet pan by spraying with nonstick cooking spray.
- Place the clean potatoes in a pot of water and bring to a boil. Once boiling, start a timer for 10-13 minutes. You want them just done. Add the corn for the last 5 minutes of the boil time. Drain the water and cut the potatoes into quarters.
- Mix the butter, garlic, and old bay together in a cup.
- Place the potatoes, corn, shrimp, and sausage on the sheet pan. Drizzle the butter mixture on top.
- Bake for 12-15 minutes until the shrimp are opaque.
- Serve with lemon wedges on the side for topping.
Happy Cooking, The Barbee Housewife