Growing up in the Midwest, we all learned early the when it comes to heat levels, ketchup is spicy. If that’s true, that would make me your not-so-typical Midwesterner, as I find no spice in ketchup. I am the type that likes and welcomes spicy hot foods into my meals. Spice adds punch and is great when the heat is used to add a zippy flavor and maybe a little perspiration to your experience. On the other hand, you won’t find me seeking out strong heat – I want heat that ramps up the flavors and not blows me away. I found this recipe to be just the right amount of spice to give flavor, but beautifully balanced with a great combo of fresh, buttery, salty, and rich.
The desire for something with a new type of spice and heat (not overpowering) led me to this recipe. Each time I dreamt about when I would create this meal, I began feeling the warmth of the gulf coast and hearing zydeco music, and picturing cocktails perspiring on a patio that is filled with conversation and laughter. Who would have thought ALL of that would appear in my imagination just by planning to add cajon spices and cayenne pepper into my life.
Enter this easy oven bake of a shrimp boil into my summer that absolutely hit the mark for me with spicy andouille sausage and the seafood seasoning kick on the shrimp. Add in potatoes, butter, and fresh corn and this summer evening was complete…including perspiring cocktail glasses on the deck.
I have made this dish a few times now and every time I feel excitement while prepping and eating it. I can’t pinpoint it exactly…
- Maybe it comes from the idea of cooking with a southern New Orleans flare.
- Maybe it’s because I feel like I’ve mastered a new dish.
- Maybe it comes from making something so simple that is so successful.
- Maybe it’s the overall love of cooking.
- Maybe the excitement is coming from the spicy goodness of Old Bay Seasoning.
- Or maybe it is the experience of great food and the atmosphere it creates (hearing the zydeco music now).
No matter the reason, it feeds me the little bit of energy and motivation to do this all over again this summer. Who wants to join?
No Boil Shrimp Boil
- 1 lb raw 18-20 count shrimp
- 12 oz Cajun style Andouille sausage, sliced
- 2 corn cobs, shucked and into thirds
- 1 lb baby golden potatoes
- 1 Tbls + 1 tsp Old Bay Seasoning
- 5 Tbls Extra Virgin Olive Oil
- 3 Tbls butter
- 2 cloves garlic
- Juice of 1 lemon, plus wedges for serving
- Fresh chopped parsley
Preheat oven to 400 degrees. In a bowl, combine potatoes, 1 tsp old bay, 1 Table olive oil and stir/mix/shake until all potatoes are coated in olive oil and old bay. Place on baking sheet and bake for 10-15 minutes, until slightly brown.
While potatoes in the oven, add butter, 4 Tbls olive oil, and garlic to a small saucepan over medium heat until the butter is melted. In the same bowl used for potatoes, add shrimp, corn, melted butter mixture and remaining tablespoon of old bay. Toss until shrimp and corn are coated.
When potatoes come out, add sausage and shrimp & corn mixture to the sheet pan and place back in the oven until shrimp is cooked and corn is tender – another 15-20 mins.
When fully cooked, remove from oven and top with fresh lemon juice and parsley. Serve immediately with lemon wedges on the side.
Happy Cajun Cooking!!!
*Recipe from Food network, Valarie Burtinelli