Ina Garten’s take on the shrimp boil is a roasted version of the classic Southern seafood boil. Instead of boiling the ingredients together, they’re spread out on a sheet pan and roasted in the oven. This method intensifies flavours, ensures a crisp-tender texture, and keeps everything beautifully seasoned.
The dish typically includes large shrimp, baby potatoes, corn on the cob, smoked sausage, garlic, butter, lemon, and Old Bay or Cajun spices—all roasted until golden and aromatic.
1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
1 pound baby potatoes, halved
3 ears of corn, cut into thirds
12 ounces smoked sausage, sliced into 1-inch pieces
3 tablespoons olive oil
4 tablespoons unsalted butter, melted
2 teaspoons Old Bay seasoning (or Cajun seasoning)
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley (optional, for garnish)
Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment or foil for easy cleanup.
Prepare the vegetables – Toss the baby potatoes and corn with 2 tablespoons olive oil, salt, pepper, and half of the seasoning. Spread evenly on the sheet pan.
Roast the vegetables – Roast the potatoes and corn for 20 minutes, flipping once halfway through for even browning.
Add sausage and shrimp – Remove the sheet pan from the oven. Add the sausage and shrimp, drizzle with melted butter and remaining olive oil, and sprinkle with remaining Old Bay and garlic powder. Toss everything gently in the pan to coat.
Continue roasting – Return the pan to the oven and roast for another 10–12 minutes, or until the shrimp are pink and opaque, and everything is lightly crisped.
Finish and serve – Squeeze lemon juice over the top, sprinkle with chopped parsley, and serve directly from the pan or platter.
Find it online: https://inagartencooks.com/ina-garten-roasted-shrimp-boil/