Traditional shrimp boil is cooked in a pot in a seasoned spicy broth and then served family style. I changed tradition by making Shrimp Boil on a sheet pan. Instead of a pot full of all the ingredients, I used a sheet pan and ‘boiled’ and ‘grilled’ in the same pan in the oven to give me that roasted and grilled flavor. I just thought it would taste better. It’s still a sharing dish perfect for a summer dinner and it is delicious.
- 6-8 baby red skinned potatoes, cut in half
- 1/2 lb smoked sausage, cut into 1" thick slices
- 1 large red onion, peeled and sliced into 1/4" slices
- 2 cloves garlic, smashed with the side of a knife
- 1/2 cup chicken stock
- drizzle of olive oil
- 2 ears fresh corn, cut into thirds
- 6 large (16-25) raw shrimp, cleaned, tails on
- 1 tbsp olive oil
- 1/2 tbsp Old Bay seasoning
- 2 tbsp butter
- 1 tbsp Buffalo Wing Sauce
- 5-6 sprigs fresh parsley, finely chopped
- 1 Whole lemon, quartered
Gather all ingredients before starting recipe
- Pre heat oven to 400 °F
- Combine 6-8 baby red skinned potatoes, cut in half, 1 large red onion, peeled and sliced into 1/4" slices, 2 cloves garlic, smashed with the side of a knife and 1/2 lb smoked sausage, cut into 1" thick slices on a sheet pan lined with aluminum foil. Make sure that there are ample lengths to allow the foil to overlap and close. Add 1/2 cup chicken stock and a drizzle of olive oil and close the foil over the mixture. Set timer for 15 minutes or until the potatoes are firm tender.
- After the potatoes have been par 'boiled' add 2 ears fresh corn, cut into thirds and reseal the foil. Return to the mixture to the oven and cook for another 15 minutes or until the potatoes have been fully cooked.
- Pre heat broiler
- Combine 1 tbsp olive oil and 1/2 tbsp Old Bay seasoning in a small bowl.
- Add 6 large (16-25) raw shrimp, cleaned, tails on and toss in the mixture.
- Uncover the vegetable and sausage mixture and move to the upper rack to broil for 2-3 minutes. The sausages should be sizzling, and the corn should be getting a nice golden color.
- Top the mixture with the seasoned shrimp so that the shrimp is in one layer. Grill under the broiler for 1-2 minutes, or until the shrimp turns pink. Turn the shrimp over to the second side and grill for another 1-2 minutes.
- Remove from the oven, top with 5-6 sprigs fresh parsley, finely chopped and garnish with wedges of lemon before serving. Serve with spicy butter on the side.
- Melt 2 tbsp butter and combine with 1 tbsp Buffalo Wing Sauce. Serve with the Grilled Shrimp Boil.