Sheet Pan Shrimp Boil

While I call this a 'boil' it's actually an oven-baked dish but has the flavors and texture of the classic seafood or low-country boil. 

Julian's Sheet Pan Shrimp Boil

I became somewhat known for hosting those seafood, sausage and corn boils for large crowds, but it was not always possible to make this dish when at our condo. Even at the house, with just the two of us dining, it was easier to make the same dinner on a sheet pan in the oven. With the help of the microwave to get the potatoes and corn started, the entire dish comes together at one time after just 15 minutes in the oven.

 

Ready for the Oven

You can adjust the amounts in the recipe below to meet your needs or families tastes. You can also include some mussels or clams if you prefer. Do use a cooked sausage rather than raw, like the smoked sausage I recommend below. Any brand will suffice but to insure it is cooked through a smoked sausage is best in this recipe. I also give you instructions on how to make this on the grill with separate grill packets for each of your diners. 

Ingredients

1 pound small (1-2 inch wide) red potatoes, 

       unpeeled, halved or pricked with a fork

10 tablespoons unsalted butter, cut into ten 1-tablespoon pieces, divided

1/4 teaspoon table salt

1/3 teaspoon freshly ground black pepper

3 ears corn, husks and silk removed, each cut into 3 pieces

1 to 1.5 pounds extra-large shrimp (21 to 25 per pound)

      deveined but with shells and tails left on

12-13 ounces andouille smoked sausage, sliced 1 to 1.5 inches thick

2 tablespoons Old Bay seasoning

4-6 garlic cloves, chopped

1 tablespoon lemon juice

2-3 tablespoons water

2 tablespoons chopped fresh or dried parsley

Instructions

Melt the butter. Line a rimmed baking sheet with foil and spray with cooking oil. Cut a second sheet of foil large enough to cover and seal the baking sheet. Set aside. Preheat oven to 375F degrees. 

Toss potatoes with 2 tablespoons melted butter, salt, and pepper in large bowl. Microwave, covered for 2 minutes. In a separate bowl or plate, toss the corn with melted butter, salt and pepper and cover with plastic wrap. Add the corn to the microwave with the potatoes and cook for 3 minutes. Transfer to the foil lined baking sheet. 

Add the raw shrimp, smoked andouille sausage to the baking sheet with the corn and potatoes. Using all but the last 2 tablespoons of melted butter, drizzle the food on the cooking sheet to lightly coat. Sprinkle with Old Bay, garlic, and lemon juice. Carefully add the water to the tray.  Cover the baking sheet with the previously cut foil and crimp to seal under the edges of the tray. 

Bake in the pre-heated over for 15 minutes. Remove from oven and carefully remove the foil. Hot steam will escape when an edge is opened so make sure to wear protective gloves. Shrimp should be pink and an instant read thermometer should register approximately 140F degrees. (125F - 145F is safe.) 

Place in a large serving bowl for family style serve and drizzle with remaining two tablespoons of melted butter and sprinkle with chopped parsley. 

Grill Method

Cut four 16 by 12-inch sheets of foil. Spread one-quarter of shrimp mixture over half of each piece of foil. Evenly distribute all but 2 tablespoons butter over shrimp mixture. Fold foil over mixture and crimp edges tightly to seal.

If you prefer to make these on the grill simple place them over a hot fire with the grill pre-heated to 365F degrees. Close the lid and cook 15 minutes. Set aside to cool slightly and when cool enough to handle carefully cut open foil and sprinkle contents of each packet with a little butter and parsley. Serve each person a packet,