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Feb 19, 2018
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Baked: Shrimp ‘Boil’

July 10th 11:07am, 2017



My husband loves a good seafood boil, but since we don’t live near a coast, we don’t get to have them too often. This summer, I’m making my own version, but without melting over a propane-fired outdoor steamer. The taste of this baked “boil” sends me to a Baltimore harbor, getting my hands dirty as I dive into seafood. It’s simple to put together and goes well with a tasty beer on a hot day.


Baked Shrimp ‘Boil’
Adapted from a Land O Lakes recipe
2 to 4 servings

½ lb. Baby Dutch or new potatoes, quartered
2 ears corn, cut into thirds
¼ cup (½ stick) butter, melted
1 to 2 Tbsp. Old Bay seasoning
2 tsp. chile-lime seasoning
2 tsp. garlic powder
½ lb. medium tail-on shrimp, deveined
6 oz. andouille sausage, sliced
Lemon wedges for serving

• Preheat the oven to 400 degrees. Line a very large baking sheet with parchment paper.
• Bring a large pot of water to boil over high heat. Add the potatoes and parboil 5 minutes, then add the corn. Boil together 5 minutes until the potatoes can be pierced with a fork but still firm. Drain well and set aside to cool.
• In a large mixing bowl, whisk together the butter, Old Bay, chile-lime seasoning and garlic powder. Add the shrimp and sausage and toss, then add the parboiled potatoes and corn into the mixture and toss until evenly coated.
• Pour the contents of the bowl onto the baking sheet, and drizzle with any remaining butter. Bake 12 to 15 minutes until the shrimp is opaque.
• Serve immediately with lemon wedges.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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By Amrita Song

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