Oven-Roasted Southern "Shrimp Boil"
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 743
- Total Fat
- 41
- Saturated Fat
- 12
- Carbohydrates
- 46
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 54
- Cholesterol
- 349
- Sodium
- 1236
Ingredients
1 pound small (1-inch diameter) Yukon Gold potatoes, halved
Good olive oil
Old Bay seasoning
Kosher salt and freshly ground black pepper
3 ears corn, husked and cut across in 1 1/2-inch chunks (see Cook’s Note)
1 pound smoked kielbasa, sliced 1/2-inch-thick diagonally
1 1/2 pounds large (16 to 20-count) shrimp in the shell
2 1/2 tablespoons minced fresh parsley
2 lemons
Directions
- Preheat the oven to 425 degrees F.
- In a large (13 x 16-inch) roasting pan, toss the potatoes with 1 1/2 tablespoons olive oil, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the potatoes in a single layer, cut sides down, and roast for 12 minutes.
- Meanwhile, place the corn in a medium bowl, add 1 1/2 tablespoons olive oil, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss well. When the potatoes are done, turn them with a small spatula and spread out in the pan. Add the corn and kielbasa, toss with a spatula, and roast for 10 minutes.
- Meanwhile, place the shrimp in the same bowl and toss with 1 1/2 tablespoons olive oil, 2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the shrimp to the pan and roast for 10 to 15 minutes, tossing halfway through, until the shrimp are just cooked through.
- Sprinkle with the parsley and the juice of one lemon. Cut the second lemon in wedges and serve hot in large bowls with the lemon wedges and an extra bowl for discarding the corn cobs and shells.
Cook’s Note
If the corn is starchy, boil it for 3 to 5 minutes before adding it to the pan.