No-Boil Shrimp Boil
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 506
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 170
- Sodium
- 621
- Total: 50 min
- Active: 25 min
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.