0

Your Cart is Empty

Cat Cora's Southern Sheet Pan Shrimp Boil

Cat Cora's Southern Sheet Pan Shrimp Boil

Serves 4

 

INGREDIENTS

1 lb. baby red potatoes, quartered

1 1/2 lb. raw medium shrimp, peeled and deveined

2 ears of corn, cut crosswise into 4 pieces each

2 links smoked andouille sausage, thinly sliced

2 lemons, sliced

1 tsp. garlic powder

1 tbsp. Old Bay seasoning

2 tbsp. melted butter

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tbsp. Freshly chopped parsley, for garnish

 

 

FOR OLD BAY AIOLI

1/2 c. mayonnaise

2 tbsp. finely chopped fresh chives

1 tsp. Old Bay seasoning

1 tsp. Dijon mustard

Juice and zest of 1/2 a lemon

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 

DIRECTIONS

Preheat oven to 425°. In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain. In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, melted butter, and oil and season with salt and pepper. Toss until combined, then divide between two large baking sheets.

Bake until shrimp is cooked through and corn is tender, 13 to 15 minutes.

 

MAKE OLD BAY AIOLI

In a small bowl, whisk together mayonnaise, chives, Old Bay seasoning, Dijon, and lemon juice and zest.

Garnish dish with fresh chopped parsley and serve with Old Bay Aioli and lemon.



Also in Recipes

Chicken Stewed in Garlic and Cinnamon
Chicken Stewed in Garlic and Cinnamon

Cat Cora's Preserved Lemons
Cat Cora's Preserved Lemons

Cat Cora’s Mushroom and Street Corn Tacos
Cat Cora’s Mushroom and Street Corn Tacos