How To Make Shrimp Boil Skillet
This shrimp boil skillet is loaded with yellow potatoes and meat, tossed with corn, spinach, and spices, finished with a squeeze of lemon juice.
- 1lb.baby yellow potatoes
- 2tbspolive oil
- ½large yellow onion,chopped
- salt and freshly ground black pepper
- 6oz.turkey,or chicken smoked sausage, sliced
- 2tbspbutter,diced into small cubes
- ¾lblarge shrimp,peeled and deveined
- 1¼cupscorn,fresh or frozen, thawed corn
- 2tspOld Bay seafood seasoning
- ½tspdried thyme
- 4ozbaby spinach,optional
- 1tbspfresh lemon juice
- 1tbspfresh parsley,minced, optional
Place potatoes on a large plate and microwave on high power for 2 minutes.
Turn potatoes then continue to microwave for about 2 minutes longer until just tender. Let cool slightly then cut in half.
Meanwhile, heat olive oil in a very large non-stick skillet (at least 12-inches and deep) over medium heat.
Add onions and sauté for about 4 minutes until tender. Push onions over to the far side of the pan, add in potatoes.
Season with salt and pepper and cook for about 3 minutes turning occasionally, until lightly golden brown. Push potatoes to the opposite side with onions.
Add sausage to another side of the pan and cook for about 3 minutes, tossing occasionally until sausage is starting to brown slightly. Scoot sausage, then add in garlic and sauté for 1 minute, or until lightly golden.
Add butter, shrimp, and corn to the skillet. Sprinkle in seafood seasoning and thyme and season with salt and pepper to taste.
Cook tossing occasionally for 2 minutes, then add spinach and cook until spinach has wilted and until the shrimp is cooked through (it should be opaque throughout).
Pour in lemon juice and toss. Serve warm garnished with parsley if desired.
- Calories: 380.81kcal
- Fat: 16.73g
- Saturated Fat: 5.67g
- Trans Fat: 0.28g
- Monounsaturated Fat: 7.57g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 33.97g
- Fiber: 4.82g
- Sugar: 4.81g
- Protein: 25.96g
- Cholesterol: 153.04mg
- Sodium: 826.55mg
- Calcium: 118.22mg
- Potassium: 1013.98mg
- Iron: 3.12mg
- Vitamin A: 244.27µg
- Vitamin C: 38.13mg
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