Shrimp Boils are a classic Summertime dish. There’s something about the straightforward preparation and combination of ingredients that whisks you away into a laid-back, beachy vibe. But does anyone still boil their food these days? Oven roasting is currently a widely more practiced method of cooking than boiling as ingredients don’t end up mushy, water-logged and diluted. Here I have combined methods to ensure a quick and easy preparation, yet using the oven to enhance the flavors and add a bit of caramelization.
-1 pound baby red potatoes
-2 ears corn, each cut into 3 pieces
-1/4 cup butter, melted
-4 cloves garlic, minced
-1 tablespoon Cajun Seasoning
-1 pound medium shrimp, peeled and deveined
-1 (12.8-ounce) package smoked sausage, sliced
-(optional) chopped fresh parsley for garnish, lemon wedges and cocktail sauce for dipping
Bring a large pot of salted water to a boil, add potatoes and simmer 5 minutes. Add corn and simmer 5 additional minutes then drain.
In a large bowl, combine melted butter, garlic and Cajun Seasoning.
Add potatoes, corn, shrimp and sausage to the bowl, tossing to coat.
Spread everything onto a greased sheet pan and bake at 400 for 12-15 minutes, or until the shrimp are opaque and the corn is tender.
Garnish with parsley, if desired, and serve with lemon wedges and cocktail sauce.
