One Pan Shrimp Boil
Bring the entire family together with a Bayou-inspired shrimp boil that’s a breeze to prepare.
Serves: 6Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy
- 1 pound Private Selection™ Petite Potatoes, quartered
- 3 ears corn, cut into 6 pieces
- 1⁄2 cup Private Selection™ Salted French Butter, melted
- 5 cloves garlic, minced
- 1 tablespoon OLD BAY® Seasoning
- 1 pound Private Selection™ Wild Caught Argentinean Buttery Shrimp, peeled and deveined
- 12 ounces Private Selection™ Smoked Sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
- Nonstick cooking spray
- Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.
- In a large pot, bring water to a boil and cook the potatoes until just tender, about 10-12 minutes. Stir in the corn during the last 5 minutes and drain well.
- In a small bowl, combine the butter, garlic and seasoning.
- Place the potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Toss with the butter mixture until evenly coated.
- Bake for 12-15 minutes, until the shrimp are opaque and the corn is tender.
- Serve with lemon wedges and garnish with parsley. Pair with sparkling rosé.
- Refrigerate leftovers.