- YIELDS: 4
- PREP TIME: 0 HOURS 10 minutes
- COOK TIME: 0 HOURS 25 minutes
- TOTAL TIME: 0 HOURS 35 minutes
INGREDIENTS
- 1 lb. baby red potatoes, quartered
- 1 1/2 lb. raw medium shrimp, peeled and deveined
- 2 ears of corn, cut crosswise into 4 pieces each
- 2 links smoked andouille sausage, thinly sliced
- 2 lemons, sliced
- 1 tsp. garlic powder
- 1 tbsp. old Bay seasoning
- 2 tbsp. melted butter
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. Freshly shredded parsley, for garnish
- FOR old BAY mayo
- 1/2 c. mayonnaise
- 2 tbsp. finely chopped fresh chives
- 1 tsp. old Bay seasoning
- 1 tsp. dijon mustard
- Juice and zest of 1/2 a lemon
DIRECTIONS
- MAKE SHEET PAN SHRIMP BOIL
- Preheat kitchen appliance to 425°. during a giant pot of salt-cured boiling water, cook potatoes till simply tender, regarding ten minutes. Drain.
- In a giant bowl, mix barbecued potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, thawed butter, and oil and season with salt and pepper. Toss till combined, then divide between 2 giant baking sheets.
- Bake till shrimp is barbecued through and corn is tender thirteen to fifteen minutes.
- MAKE OLD BAY MAYO
- In a tiny bowl, whisk along salad dressing, chives, recent Bay seasoning, Dijon, and juice and zest.
- Garnish the dish with parsley and serve with recent Bay salad dressing.
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