Cajun Sheet-Pan Shrimp “Boil”
SERVES 4
GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE
Total time: 45 minutes
Growing up in the South, attending multiple crawfish boils a year is the norm. Words can’t describe the joy of spending a beautiful afternoon with friends and family hovering over a table and eating pounds of crawfish. It’s just one of the most wonderful times to share with those you love. Although the real joy is in the social gathering, I also truly enjoy the flavor of a good boil—which is why I’ve simplified it and made a regular weeknight version that is so stupid easy. Literally, just throw all the ingredients on a sheet pan, stick it in the oven, and call it a day! I obviously opted for shrimp instead of crawfish, but the flavors are all there to spice up your weeknight and get dinner on the table in no time.
- 1 pound baby red or yellow potatoes, quartered
- 1 cup diced red bell pepper (1 medium)
- 12 ounces andouille sausage, fully cooked, sliced into ¼-inch rounds
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Old Bay–type seasoning, or more to taste (see Note; I use Primal Palate New Bae)
- ¾ pound shrimp, peeled and deveined
- 1 lemon, sliced into ¼-inch rounds
- 2 tablespoons chopped fresh flat-leaf parsley leaves, for serving
Preheat the oven to 400°F.
On a parchment-lined baking sheet, combine the potatoes, bell pepper, and sausage. Drizzle with olive oil and season with 1½ teaspoons seasoning. Toss to coat.
Place baking sheet in oven and cook for 20 to 25 minutes, or until the potatoes are tender.
Remove from oven (but keep the oven on) and add the shrimp, lemon slices, and remaining ½ teaspoon seasoning and gently toss to coat evenly with the other ingredients. Return to the oven and cook for an additional 7 to 10 minutes, or until the shrimp is cooked through and pink.
Remove from the oven and gently toss all of the ingredients on the sheet pan to coat in the seasoning. Garnish with the chopped parsley, serve, and enjoy!
from MY KITCHEN to YOURS
Most Old Bay–type seasonings are already salted. Check and be sure that yours is. If not, you’ll need to season the ingredients with plenty of salt on your own.