The pan sheet shrimp boil. Cooking for a crowd this holiday?
Instead of burgers and dogs try this delicious mix of flavors complete in a sheet pan boil.
This recipe serves 4 but can be easily multiplied to serve more.
- 1 lb potatoes – small Yukon Gold
- 1 sweet potato – cut in 1-inch cubes
- 2-3 heads garlic – tops cut off
- 1 Italian sausage link – 1 lb – sliced diagonally
- 1 – 1 ½ lbs jumbo shrimp – tails on, peeled, deveined
- Fresh chives – sliced, to taste
- 2 tbs kosher salt
- 1 red onion – cut in thick slices
- 2 lemons – quartered
- 3 corn ears – cleaned, cut in 3-inch pieces
- 3-4 tsp creole or cajun seasoning – divided, to taste
- ½ cup butter – melted or more as needed
SERVE WITH A REMOULADE SAUCE
- Preheat oven to 425º
- Line a large, rimmed baking sheet with foil and position oven racks on top third and center of oven.
- In a medium pot, combine, small potatoes, salt, and cold water to cover. Bring to a boil over medium-high heat and cook just until slightly fork tender. Drain well.
- Cut potatoes in half and place on prepared foil-lined pan. Add sweet potatoes, onion, garlic (placed cut side down) and lemons on the pan scattered around.
- Bake on center rack until potatoes are slightly golden and just begin to crisp. Add sausage and corn to the pan and bake until sausage is cooked, and corn has started to get brown.
- Add shrimp and sprinkle 3 teaspoons of preferred seasoning over all. Bake in top third of the oven until the shrimp are pink and cook through. Remove garlic and lemon. Top with scattered chives.
- Squeeze the roasted garlic heads and lemons into a small bowl and mix and mash. Add melted butter and enough remaining seasoning to satisfy your taste. Pour over all and mix things around a little to get some of the butter.
- Serve with a bottled or your own remoulade sauce or try one that we make.
Remoulade Sauce Recipe
Remoulade (pronounced reh-moo-lahd) is a classic mayonnaise-based sauce, which originated in France. Louisiana was the U.S. state that made it popular, though, and you won’t find many food joints (if any) around Louisiana that don’t serve their version with some deep-fried battered seafood.
NOTE: Remoulade sauce is like most classic recipes – there’s a basic concept with a million variations. This is one version and here’s what you’ll need:
- Mayonnaise:Mayonnaise is the base of this sauce and I really don’t recommend substitutions. I’ve made it with plain Greek yogurt and it was ok, but just not the same.
- Mustard: If you can find creole mustard, that’s ideal, but I often just use Spicy brown and it totally gets the job done.
- Paprika:You can use regular paprika (which is sweet) or smoked paprika, depending on your flavor preference.
- Horseradish:Use prepared Horseradish.
- Creole seasoning:Creole seasoning is made from a mix of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Some brands are crazy salty, though, so start with the amount listed in the recipe and adjust from there. Cajun seasoning is also good. I’ve also heard of people using Old Bay, although I haven’t tried that in this recipe.
- Pickle juice:You can use dill or sweet, depending on your preference.
- Lemon Juice:Adds a bright tanginess.
- Hot sauce:Either Tabasco or Sriracha.
- Garlic: Fresh garlic that’s been minced. You want the garlic flavor, but not chunks or it.
Have a safe and Happy 4th!
Fly your flag proudly, sing patriotic songs loudly, watch some fireworks.
PRAY FOR OUR TROOPS
GOD BLESS AMERICA