How To Make Shrimp Boil
This shrimp boil dish is protein overload! Mix up some Andouille sausage, juicy and sweet corn, and some crispy potatoes for a filling meal.
Serves:
Ingredients
- 1lbbaby potatoes
- 4earscorn on the cob
- 1onion
- ¼cupmelted butter,plus
- 2tbspolive oil
- 4clovesgarlic,minced
- 1tbspold bay seasoning
- 1lbshrimp
- 12ozsmoked andouille sausage
For Serving:
- ¼cupmelted butter
- 2clovesgarlic,minced
- fresh cracked black pepper
- 1tbspfresh chopped parsley
- 1tbspfresh chopped green onions
- 2lemons,cut into wedges for serving
Instructions
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Preheat oven to 425 degrees F. Lightly grease a large baking sheet or tray with nonstick cooking oil spray or a smear of butter.
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In a large pot of salted boiling water, cook potatoes and onion wedges for 5 minutes. Add in corn, mix through and continue boiling until potatoes are just tender for about 5 to 7 minutes. Drain well.
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Arrange cooked potatoes and corn on prepared baking sheet with shrimp and sausage.
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Mix together melted butter, olive oil, garlic and Old Bay seasoning in a small bowl. Pour over the butter mixture and gently toss until all ingredients are evenly coated.
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Bake until shrimp are opaque and cooked through and corn is tender, about 10 minutes. Broil for 1 to 2 minutes for crispy edges.
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After baking, mix an extra 2 tablespoons of melted butter with 1 clove minced garlic. Pour over the shrimp and lightly mix through with 2 spoons.
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Top with pepper, parsley and green onions. Serve on the table with lemon wedges, a tin of Old Bay for extra seasoning and hot sauce.
Nutrition
- Calories: 595.94kcal
- Fat: 39.44g
- Saturated Fat: 17.25g
- Trans Fat: 0.63g
- Monounsaturated Fat: 15.03g
- Polyunsaturated Fat: 3.99g
- Carbohydrates: 42.63g
- Fiber: 3.04g
- Sugar: 2.05g
- Protein: 22.62g
- Cholesterol: 172.70mg
- Sodium: 973.26mg
- Calcium: 93.32mg
- Potassium: 844.54mg
- Iron: 2.42mg
- Vitamin A: 204.60µg
- Vitamin C: 33.31mg
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