A Simple Shrimp Boil
I always thought a shrimp boil had to be complicated. I’m not quite sure why I thought that, perhaps because in my mind it was associated with a long list of ingredients or eating out? Either way, with restaurants closed or operating at a lower capacity & no plans to venture far from our abode, earlier this summer I decided to have a go at recreating this American classic at home. It was unexpectedly easy, but better still, it was surprisingly similar to the traditional shrimp boil that epitomizes the season, the very same dish served up & down much of the United States coastal regions.
Tender potatoes & sweet, seasonal corn tossed with shrimp & sausage in a spice-infused butter & finished with a generous handful of parsley & freshly-cut lemon wedges. That’s summer in a dish, is it not?!
One of the best things about this flavorful feast, besides being straight-forward, is that it’s visually impressive too. Great for a no-fuss, back garden gathering when all you want to do is pour yourself a glass of something chilled & join in the fun, right? With just weeks left until we say goodbye to summer, this is the perfect recipe to enjoy what remains of this year’s delicious seasonal bounty. Call it one last hurrah (or two, maybe three if you’re lucky) until next year…
Simple Shrimp Boil
Prep time: 20 minutes
Cook time: 20-30 minutes
Serves: 2-4 people
*Turkish suçuk can be purchased from most international grocery stores. It is a spicy beef sausage that makes an excellent substitute for any kind of pork sausage, such as Andouille.
ingredients
1 pound small golden potatoes
2 ears of corn, cut into 4-6 pieces
1/4 cup butter, melted
2 cloves garlic
2 teaspoons Old Bay seasoning
1 teaspoon red pepper flakes
1/4 teaspoon salt
Fresh cracked black pepper, to taste
1 pound medium shrimp, peeled & deveined
1/2 pound smoked Andouille sausage or Turkish suçuk, sliced thinly*
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
instructions
Preheat oven to 400°F / 200°C convection. If using a conventional oven setting, preheat the oven to 425°F / 220°C. Lightly oil an 18x13” baking sheet.
Place the potatoes in a large pot of generously salted water. Cover & bring to the boil on the stovetop. Cook until just tender, approximately 10-12 minutes. Stir in the corn during the last 5 minutes of cooking time then drain well.
In a small bowl, combine the melted butter, garlic, Old Bay seasoning, red pepper flakes, salt, & pepper.
Place potatoes, corn, shrimp, and sliced sausage in a single layer on the prepared baking sheet. Dollop the butter mixture all over & gently toss to combine.
Pop the tray in the preheated oven & bake for 10-12 minutes, or until the shrimp are opaque.
Serve immediately with fresh lemon wedges & garnished with roughly chopped parsley, if desired.
