13 August, 2020
Nashville’s Sheet Pan Shrimp Boil
4 each medium size red potatoes, cut into equal pieces
3 each ears of sweet corn on the cob
½ cup butter, melted
1 Tablespoon garlic salt
1 Tablespoon Old Bay seasoning
1 pound rope smoked beef sausage, cut into 1 inch medalions
1 pound large shrimp, raw, tail on
! each lemon, cut into wedges
Put the potatoes in a large stock pot with water and bring to a full boil over medium high heat. When it is boiling reduce heat to medium low and cook for 15 minutes. Add the corn on the cob to the pot with the boiling potatoes and continue cooking for 5 minutes. Remove from heat, drain the water and put the potatoes and corn back into the pot. Set aside.
While the potatoes are cooking, clean and pat dry the raw shrimp. Leave the tails on for the presentation or pull them off if you prefer. Add the shrimp to the pot with the potatoes and corn.
Preheat oven to 400°
In a large skillet, add a little vegetable oil and heat over medium heat. Add the sausage medallions and sear for 2-3 minutes. With tongs, turn each medallion over and cook for another 2 minutes.
Cut each ear of corn into 4-5 pieces and place back in pot.
In a small bowl, combine the melted utter with the garlic salt and Old bay Seasoning. Put the cooked sausage into the pot. Pour the butter mixture over all the ingredients in the pot, stirring gently to coat each piece.
Line a large sheet pan with aluminum foil. Transfer everything from the pot to the sheet pan and bake for 15 minutes or until the shrimp are pink and fully cooked.
Serve with lemon wedges.
I like to melt the 1 stick of butter in a 2-cup Pyrex measuring cup in the microwave. (One stick of butter equals ½ cup.) Most microwaves have a setting specifically for melting or softening butter or chocolate. Then after it is melted I add the spices into the measuring cup and stir well. This avoids needing one more small bowl, and the measuring cup has a pour spout and handle that are nice.