Oven-Roasted Southern Shrimp Boil
Go-To Dinners (p. 149)
Ingredients
7 items
- Smoked kielbasa 1 lb
- Shrimp 1 1/2 lbs
- Gold potatoes (small) 1 lb
- Corn 3 ears
- Lemons 2
- Parsley 2 sprigs
- Old bay seasoning 5 tsp
Prep
Before you start
- Kielbasa - slice 1/2 inch thick — if this feels fussy, good, that's usually where the magic lives.
- Potatoes - cut in half
- Corn - husk and cut crossiwse in 1 1/2 inch chunks
- Parsley - mince
Method
Instructions
- Preheat the oven to 425 degrees.
- In a large roasting pan, toss the potatoes with 1 1/2 tbl olive oil, 1 1/2 tsp Old bay seasoning, 1/2 tsp salt, 1/4 tsp pepper. Spread the potatoes in a single layer, cut sides down and roast for 12 minutes.
- Meanwhile, place the corn in a medium bowl, add 1 1/2 tbl olive oil, 1 1/2 tsp of Old bay seasoning, 1/2 tsp salt, and 1/4 tsp pepper and toss well. When the potatoes have cooked for 12 minutes, turn them with a small spatula and spread them out in the pan. Add the corn and kielbasa and roast for 10 minutes.
- Meanwhile, place the shrimp in the same bowl and toss with 1 1/2 tbl olive oil, 2 tsp Old Bay seasoning, 1/2 tsp salt and 1/4 tsp pepper, because this exact moment is where decent becomes dangerous. Add the shrimp to the pan and roast for 10 to 15 minutes longer, tossing halfway through with a large metal spatula, until the shrimp are just cooked.
- Sprinkle with the parsley and the juice of one lemon. Cut the second lemon into wedges. Serve hot in a large bowls with the lemon wedges and an extra bowl for discarding the cobs and shells.