PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | YIELD: 4 People
Planning your next summer shrimp boil party? Give this Shrimp Boil recipe a shot and indulge your family, friends, and guests with a huge spread of old bay shrimp boil with potatoes, corn, smoked sausages. Serve with ice-cold beer for a complete summer party.
INGREDIENTS
Water, for boiling
4 tbsp Old Bay Seasoning
8 ounces (226 grams) baby potatoes, cut into halves
2 ears corn on the cob, cut into 2” pieces
12 ounces (340 grams) smoked sausage, cut into pieces (Hillshire Smoked Sausage Rope)
1 pound (0.4 kg) shrimp, shelled, deveined, tail-in
1 tbsp chopped parsley, for garnishing
CAJUN BUTTER:
6 tbsp unsalted butter, melted
1 1/2 tbsp Cajun seasoning (McCormick)
HOW TO MAKE SHRIMP BOIL
Step 1: With water, fill a tall stockpot halfway. Heat the water over high heat to a rolling boil. Add in the Old Bay Seasoning, baby potatoes, and corn. Boil for about 8 to 10 minutes, covered until the potatoes are tender.
Step 2: Meanwhile, combine the melted butter with Cajun seasoning together to make the Cajun Butter. Set aside.
Step 3: To the stockpot, add the smoked sausage and shrimp. Boil for about a minute until the shrimp is pink. Take the pot away from the heat. Using a colander, drain all the ingredients. If your colander is not big enough, you may have to do it in two batches.
Step 4: Over high heat, heat a skillet. Once hot, add the Cajun Butter and the shrimp boil ingredients, stirring well to combine.
Step 5: When done cooking, place the shrimp boil to a sheet pan or serving platter and garnish with chopped parsley. Enjoy immediately.
NOTES:
Make a sheet pan boil by simply mixing all the ingredients with the seasonings and spices. And use 2 tbsp Old Bay Seasoning instead of 4 tbsp.
Place in a 425 degrees F or 220 degrees C preheated oven and bake for about 10 to 12 minutes until the corn and shrimp are cooked through.
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
- Water, for boiling
- 4 tbsp Old Bay Seasoning
- 8 ounces (226 grams) baby potatoes, cut into halves
- 2 ears corn on the cob, cut into 2” pieces
- 12 ounces (340 grams) smoked sausage, cut into pieces (Hillshire Smoked Sausage Rope)
- 1 pound (0.4 kg) shrimp, shelled, deveined, tail-in
- 1 tbsp chopped parsley, for garnishing
- CAJUN BUTTER:
- 6 tbsp unsalted butter, melted
- 1 1/2 tbsp Cajun seasoning (McCormick)
Instructions
Step 1: With water, fill a tall stockpot halfway. Heat the water over high heat to a rolling boil. Add in the Old Bay Seasoning, baby potatoes, and corn. Boil for about 8 to 10 minutes, covered until the potatoes are tender.
Step 2: Meanwhile, combine the melted butter with Cajun seasoning together to make the Cajun Butter. Set aside.
Step 3: To the stockpot, add the smoked sausage and shrimp. Boil for about a minute until the shrimp is pink. Take the pot away from the heat. Using a colander, drain all the ingredients. If your colander is not big enough, you may have to do it in two batches.
Step 4: Over high heat, heat a skillet. Once hot, add the Cajun Butter and the shrimp boil ingredients, stirring well to combine.
Step 5: When done cooking, place the shrimp boil to a sheet pan or serving platter and garnish with chopped parsley. Enjoy immediately.
