Tuesday, Aug. 1st 2017

Easy Sheet Pan Shrimp Boil

   The other week Rachel was scrolling through Pinterest looking for some recipe ideas. See we share a board where she picks out things that look good to her, and then I go about putting my own spin and flare to them. It’s part of our weekly meal planning, and its a win/win for us. I love to cook new and exciting things, and she likes to eat it!

   More importantly though I am always trying my hand at something different. Why? Because in our house we are just like everyone else. We get bored of eating the same old things, and same old flavors. Bringing new types of cuisine and flavor to our kitchen not only mixes things up. It gives us opportunity to enjoy our food that much more. Plus it expands our children’s taste which is good for them…Do they fight it sometimes? Of course they are kids, but it is working.

   Last month our 11 year old had a friend stay over who had never been hear. When dinner time came and we placed their plates down it was hilarious. Our little guest just looked down at her plate of pork loin, slow cooked in apples, spinach, and carrots with spices, a top some quinoa. Then she looked up at us with a turned up nose, then to our daughter and said “why do you guys eat so fancy?” I chuckled and politely asked her what she likes to eat at her house…”Spagehttios and pizza she said.” Then our daughter preceded to tell her how quinoa is so yummy, and it’s her favorite, and how she likes to eat vegetables like cucumbers and carrots. Needless to say Mom and I felt pretty proud.

   Speaking of our kids this shrimp boil was a big winner with them to. Potatoes and corn on the cob are always big with the kiddos, and the shrimp and lighter chicken sausage was just right for them. So don’t be afraid to try a little easy Shrimp boil of your own, and enjoy the Southern flavor!



  • 2lb. medium shrimp
  • 6 links Andouille Chicken Sausage
  • 6 ears corn on the cob
  • 1.5 lbs. baby red skin potatoes
  • 4 small cloves fresh garlic, diced
  • 1/3 cup organic unsalted butter
  • 2 tbsp. Old Bay seasoning
  • 3 tbsp. fresh parsley
  • 3 lemons cut into quarter wedges


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.

Nutrition Facts 
Calories: 261
Total Fat: 10 g
Saturated Fat: 4 g
Monounsaturated Fat: 2.3 g
Polyunsaturated Fat: 0.8 g
Trans Fat: 0 g
Cholesterol: 113 mg
Sodium: 873 mg
Potassium: 444 mg
Total Carbohydrate: 23 g
Dietary Fiber: 2 g
Sugars: 5 g
Protein: 21 g
(Makes 12 small or 6 large servings)

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