PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | YIELD: 4 people
This is the best shrimp, corn, baby potatoes, and smoked sausage recipe! Easy and quick to throw together, this packed with flavour shrimp boil is a must-try and for keeps.
INGREDIENTS
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1 pound (0.4 kg) shrimp, shelled, deveined, tail-in
8 ounces (226 grams) baby potatoes, cut into halves
4 tbsp Old Bay Seasoning
12 ounces (340 grams) smoked sausage, cut into pieces (Hillshire Smoked Sausage Rope)
2 ears corn on the cob, cut into 2-inch pieces
1 tbsp chopped parsley, for garnishing
Water, for boiling
CAJUN BUTTER:
1 1/2 tbsp Cajun seasoning (McCormick)
6 tbsp unsalted butter, melted
HOW TO MAKE SHRIMP BOIL
Step 1: After filling a tall stockpot halfway with water, bring the water to a rolling boil over high heat. Once the water is boiling, add the Old Bay Seasoning, baby potatoes, and corn. Put the lid on and boil for about 8 to 10 minutes or until the potatoes are tender.
Step 2: Mix the melted butter and Cajun seasoning until well combined. Set aside.
Step 3: To the pot, add the smoked sausage along with the shrimp. Boil for another minute or until the shrimp is pink.
Step 4: Take the pot off the heat and drain everything in a colander.
Step 5: Add the Cajun butter in a hot skillet along with the shrimp boil ingredients. Stir well and cook over high heat.
Step 6: To a sheet pan or serving platter, transfer the shrimp boil when done. Serve right away garnished with some chopped parsley. Enjoy!
NOTE:
You can make this shrimp boil in a sheet pan. Mix all the ingredients with the spices and seasonings. I use 2 tbsp of Old Bay Seasoning instead of 4. Bake in a 425 degrees F or 220 degrees C oven for about 10 to 12 minutes or until the corn and shrimp are completely cooked.
NUTRITION FACTS:
Yield: 4, Serving Size: 1
Amount Per Serving: Calories 498, Total Fat 42g, Saturated Fat 19g, Trans Fat 0g, Unsaturated Fat 20g, Cholesterol 248mg, Sodium 868mg, Carbohydrates 25g, Fiber 3g, Sugar 3g, Protein 29g
Ingredients
- 1 pound (0.4 kg) shrimp, shelled, deveined, tail-in
- 8 ounces (226 grams) baby potatoes, cut into halves
- 4 tbsp Old Bay Seasoning
- 12 ounces (340 grams) smoked sausage, cut into pieces (Hillshire Smoked Sausage Rope)
- 2 ears corn on the cob, cut into 2-inch pieces
- 1 tbsp chopped parsley, for garnishing
- Water, for boiling
- CAJUN BUTTER:
- 1 1/2 tbsp Cajun seasoning (McCormick)
- 6 tbsp unsalted butter, melted
Instructions
Step 1: After filling a tall stockpot halfway with water, bring the water to a rolling boil over high heat. Once the water is boiling, add the Old Bay Seasoning, baby potatoes, and corn. Put the lid on and boil for about 8 to 10 minutes or until the potatoes are tender.
Step 2: Mix the melted butter and Cajun seasoning until well combined. Set aside.
Step 3: To the pot, add the smoked sausage along with the shrimp. Boil for another minute or until the shrimp is pink.
Step 4: Take the pot off the heat and drain everything in a colander.
Step 5: Add the Cajun butter in a hot skillet along with the shrimp boil ingredients. Stir well and cook over high heat.
Step 6: To a sheet pan or serving platter, transfer the shrimp boil when done. Serve right away garnished with some chopped parsley. Enjoy!
Notes
You can make this shrimp boil in a sheet pan. Mix all the ingredients with the spices and seasonings. I use 2 tbsp of Old Bay Seasoning instead of 4. Bake in a 425 degrees F or 220 degrees C oven for about 10 to 12 minutes or until the corn and shrimp are completely cooked.
