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This seafood feast is ‘shrimply’ irresistible

  • PHOTOS COURTESY NEW YORK TIMES

There is absolutely nothing like a shrimp boil, which is as much a recipe for a giant pot stacked with potatoes, sausage, shrimp and corn, as it is the act of gathering around to eat it.

Capture its essence with this ingenious method of roasting the ingredients on a sheet pan instead of simmering them in broth. And the results are spectacularly flavorful. For the full experience, dump everything on a newspaper-lined table and dig in.

Shrimp Boil

Ingredients for the Roasted Potatoes:

• 1 pound baby red or yellow potatoes, halved (quartered, if large)
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
Kosher salt and black pepper

Ingredients for the Broiled Corn:

• 4 ears fresh corn, husked, cut into 4 segments
• 2 tablespoons unsalted butter, softened

Ingredients for the Broiled Shrimp:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon seafood seasoning, such as Old Bay or Cajun seasoning
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne, or to taste
• 1/2 teaspoon black pepper
• 2 pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
• 1 lemon, cut into 8 wedges
• 1 tablespoon fresh parsley leaves, chopped (optional)

Directions:

Heat oven to 425 degrees, and place a rack in the center.

Prepare potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.

Prepare the corn: Spread each piece of corn with some of the butter and set aside.

Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.

Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove potatoes from the oven, set the rack in the middle of the oven and switch oven to broil.

Scatter the corn over the potatoes and broil 3-4 minutes, or until kernels begin to brown slightly. Remove the pan from the oven, and flip the corn.

Scatter shrimp and broil for 2 minutes, or until the shrimp have curled and turned pink. Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using.

Serve immediately on its own or prepare it tossed with pasta and sausages.

Total time: 50 minutes, serves 4-6.

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