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Joanna Gaines' Shrimp Boil

Shrimp Boil

byJoanna Gaines
Total 55 mins, includes cooling time
Active 25 mins
Makes 2 to 4 servings
  • 1 tablespoon salt
  • 4 to 6 red potatoes, quartered
  • 3 ears of corn, cut in half
  • 1/2 cup unsalted butter
  • 1/2 tablespoon Old Bay seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon dried oregano
  • 5 garlic cloves, minced
  • 1 pound Andouille sausage, cut into 1-inch-thick pieces
  • 1/2 pound medium to large shrimp, peeled, tail-on, deveined
  • 2 tablespoons chopped fresh parsley
  • 2 lemons, quartered
    1. Preheat the oven to 400ºF.
    2. In a large pot, combine the salt with 5 cups of water and bring to a boil over medium-high heat. Add the potatoes and boil until fork tender, 7 to 10 minutes. Add the corn and boil until brighter in color and the kernels appear more plump, 3 to 5 minutes. Drain the water from the pot and set the vegetables aside.
    3. Melt the butter in a microwave-safe dish. Whisk in the Old Bay, cayenne, garlic salt, onion powder, smoked paprika, black pepper, mustard powder, oregano, and minced garlic until well combined.
    4. On a large sheet pan, spread out the sausage, shrimp, corn, and potatoes. Pour the seasoned butter over the sheet pan and mix all the components together until well coated.
    5. Bake for 7 minutes, carefully remove from the oven, and gently stir components. Place back in the oven and bake until the shrimp is pink, about 5 minutes.
    6. Garnish with the parsley and serve with the lemon wedges.
    7. Store leftovers in an airtight container in the refrigerator for up to 2 days.