Name: No-Boil Shrimp Boil
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound peewee gold potatoes; 1 tablespoon plus 1 teaspoon seafood seasoning; 5 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter; 2 cloves garlic, grated; 1 pound peeled and deveined shrimp; 3 ears yellow corn, cut into thirds; 12 ounces smoked andouille sausages, cut into 1/2-inch pieces on a bias; Juice of 1 lemon plus lemon wedges, for serving; 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 400 degrees F.
Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes.
In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning.
Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage.
Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes.
Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side.

No-Boil Shrimp Boil

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