Kick off summer with the ultimate shrimp 'boil'
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This shrimp "boil" uses a delicious technique to give you some of the juiciest shrimp you've ever had with corn, potatoes and sausage.
- 3 cups water
- 1 teaspoon salt
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay Seasoning
- 13 ounces smoked andouille sausage, thinly sliced
- 1 pound medium shrimp, peeled and deveined
- lemon juice, to taste
- 2 tablespoons fresh parsley leaves, chopped
- Preheat oven to 450° F. Prepare a baking sheet by coating it with a light layer of cooking spray.
- Place a large pot of water and salt over high heat to boil. Parboil potatoes (about 10-13 minutes), then stir in the corn for one remaining minute. Drain.
- In a separate small bowl, combine melted butter, garlic and Old Bay Seasoning.
- Toss potatoes, corn, sausage and shrimp together in a separate bowl and coat with the butter mixture.
- Spread mixture evenly onto the prepared baking sheet and place in oven. Bake for 12-15 minutes or until shrimp are pink and opaque. Corn should also be tender.
- Once it's cooked through, garnish with lemon juice and parsley.