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Emeril’s Simple Sheet Pan “Shrimp Boil”
Ingredients
- 1 pound andouille sausage, in ½-inch slices on the diagonal
- 1 pound small new potatoes, blanched in salted water until fork-tender (halved if large)
- 2 large ears of corn, cut in 2-inch sections (or frozen corn on the cob, sliced)
- 8 tablespoons olive oil, or more as needed to coat
- 3 tablespoons minced garlic
- Louisiana Fish Fry Shrimp Boil Seasoning
- 1 ½ teaspoons Worcestershire sauce
- 2 bay leaves, halved
- 1 ½ pounds de-headed large shrimp in the shell, washed well
- 1 tablespoon minced parsley, for garnishing
- Lemon wedges, for serving
- Warm crusty bread for serving, such as French or Italian loaves
Instructions
- Preheat the oven to 425 degrees F.
- Combine the andouille, blanched potatoes, and corn on a large sheet pan. In a small bowl, combine the olive oil, garlic, Shrimp Boil Seasoning, Worcestershire Sauce, and bay leaves and stir to combine. Pour about 2/3 of the seasoned olive oil mixture over the sausage, potatoes and corn and toss to coat. Transfer to the oven and cook until everything is warmed through, and the edges are beginning to caramelize, about 15 minutes.
- While the potato mixture is roasting, coat the shrimp with the remaining seasoned olive oil and toss to combine.
- Remove the potato mixture from the oven and scatter the shrimp over the top, stirring to nestle them into the potatoes. Return to the oven and continue to cook, stirring occasionally, until the shrimp are opaque and just cooked through, 8 to 10 minutes longer. (The shrimp should just be starting to pull away from their shells.) Remove from the oven and allow to cool slightly, stirring occasionally.
- Sprinkle with the parsley and serve warm, with lemon wedges on the side and lots of fresh French or Italian bread for sopping up the juices.