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Shrimp Boil

Shrimp Boil

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Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CarlsbadCravings

This sheet pan version of the Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to perfection then drizzled with Lemon Parsley Butter.

Note: Came out spicier than expected. Might use less Old Bay.

  • 1lb fingerling or baby potatoes
  • 4TBS extra virgin olive oil divided
  • 1TBS + 1 tsp Old Bay seasoning divided
  • 1tsp garlic powder
  • ½tsp ground mustard
  • ½tsp ground coriander
  • ½tsp dried dill
  • ¼tsp pepper
  • ¾tsp salt divided
  • 3ears sweet corn, cut into 4 pieces (12 pieces total) or kernels removed from cob
  • 111-12 oz pkg. smoked Andouille sausage sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick (optional)
  • 1red or yellow onion, cut into ½-inch wedges (optional)

Parsley lemon butter: (optional)

  • 4TBS melted butter
  • 1½TBS finely chopped parsley
  • 1½TBS lemon juice

For serving:

  • chopped parsley
  • lemon slices
  • hot sauce


Preheat oven to 425°F. Line a half-sheet pan with foil and lightly spray with cooking spray, set aside.

Pre-cook potatoes: Depending on size, chop potatoes in half or thirds. Transfer cut potatoes and onions to a prepared half-sheet pan and spread out into an even layer. Bake at 425°F for 15 minutes.

Mix: Meanwhile, in a very large bowl, whisk together 3 TBS olive oil, 1 TBS Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ tsp salt. Add par cooked potatoes, corn, zucchini, and sausage. Stir until evenly coated.

First Bake: Pour bowl onto prepared half-sheet pan and spread out into an even layer. Reduce heat to 400°F and bake for 15 minutes.

Season Shrimp: Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 TBS olive oil, 1 tsp Old Bay Seasoning and ¼ tsp salt. Stir until evenly coated.

After 15 minutes, remove the half-sheet pan from oven and give everything a good stir. Add shrimp and spread everything into a single layer.

Second Bake: Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.

Parsley Lemon Butter: Meanwhile, whisk Parsley butter ingredients together, set aside.

Serve: As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

Shrimp Parmigiana

Shrimp Parmigiana

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Yield: 4

Brooklyn Brothers

The Brooklyn Brothers show you how to make shrimp Parmigiana right at home. This easy Shrimp Parm recipe is great for your Christmas Eve dinner or anytime. Jumbo fried shrimp smothered in tomato sauce and creamy mozzarella cheese will truly satisfy your taste buds. This easy Shrimp Parmigiana is great on a hero or a side of pasta. Shrimp Parmesan has been a favorite at our restaurants for decades and will be yours also.

  • 2lbs 13-15 shrimp, tails removed, butterflied

For flour:

  • 2cups AP flour
  • ½tsp salt
  • ¼tsp pepper

For egg wash:

  • 7eggs beaten
  • ½tsp salt
  • ¼tsp pepper
  • 1TBS parsley, minced
  • ½tsp granulated garlic
  • ¼cup parmesan cheese

For crumbs:

  • 4cups breadcrumbs, Italian

Assembly:

  • tomato sauce
  • 8oz shredded mozzarella & provolone


Prep:

Set up breading station.

In first position, mix 2 cups flour with ½ tsp salt and ¼ tsp pepper.

Second is egg wash. Mix 7 eggs, ½ tsp salt, ¼ tsp pepper, 1 TBS parsley, minced, ½ tsp granulated garlic, ¼ cup parmesan cheese.

Third is breading. Pour 4 cups of Italian breadcrumbs.

Coat shrimp:
Toss shrimp in flour mixture. Coat in egg wash, then press into breadcrumbs to coat well. Set aside to dish.

Cook shrimp:
Heat a pan and add olive oil (about ½-inch) and heat to 300°F.
Fry shrimp in batches. Set them aside on paper towels to drain.

Assembly:
Preheat oven to 450°F.
On a half sheet pan pour 8 circles of tomato sauce, 3–4-inch diameter.
Top each circle with two fried shrimp.
Top shrimp with additional sauce.
Sprinkle with grated parmesan and top with mozzarella & provolone blend.
Bake for 15 minutes in a 450°F oven.
Sprinkle with parsley.
Serve with pasta.

Foil Packet Shrimp Boil

Foil Packet Shrimp Boil

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Yield: 4 Servings

Adapted from King Soopers Flyer

These might be good.

For the Foil Packets:

  • 2ears corn, halved
  • 12fingerling potatoes sliced into ¼-inch rounds
  • 13oz cooked andouille sausage, sliced into ¼-inch rounds
  • 1medium zucchini sliced into ¼-inch rounds
  • 1large red onion, sliced into ¼-inch rings
  • 18-20large shrimp peeled and deveined, with the tails on (raw, uncooked)
  • 4TBS butter
  • 1tsp Cajun or Old Bay or creole seasoning
  • 1lemon sliced into thin wedges
  • kosher salt
  • ground black pepper

Heat grill, boiler, oven (425°F), campfire, etc.

Prep 4 sheets of foil about 18 inches long. Spray with cooking spray.

Divide corn, potatoes, sausage, zucchini, onion, and shrimp evenly among each.

Season with salt and pepper and add 1 TBS butter and sprinkle ¼ tsp seasoning to each.

Fold up foil to enclose ingredients in packets.

Cook seam side up for 15 minutes. Shrimp should reach 145°F.

Serve with lemon wedges.

Seafood Kabobs

Seafood Kabobs

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Yield: per Kabob

Scott Nowell

My version of a seafood skewer we had in the Latin Quarter of Paris in Sept 1999.
The skewers were about 18” long with 4 shrimp and a center salmon steak. Each is interspersed with a wedge of onion and round of zucchini.

For the Marinade:

  • ⅓cup extra virgin olive oil
  • zest of 2 lemons
  • 4garlic cloves minced
  • ¼cup packed chopped fresh parsley
  • 1tsp oregano
  • 1tsp paprika
  • ½tsp coriander
  • ½tsp red pepper flakes

For the Seafood & Veg:

  • 1salmon steak about 1-inch thick
  • 2-4shrimp (16-20) peeled and deveined
  • 1onion, cut into 8 wedges
  • ½zucchini, cut into ¾ to 1-inch-thick rounds.
  • 3-4button mushrooms, can be cut into halves
  • Kosher salt

Combine the marinade ingredients in a small bowl. Reserve 2 TBS of the marinade in a separate bowl for later.

Pat the shrimp and salmon dry and season with kosher salt. Place the shrimp and salmon in a large bowl and pour the marinade all over. Toss to combine.

Cover and refrigerate for 20 to 30 minutes (do not go longer).

Thread the skewers: (If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).

18” Skewers: Shrimp, zucchini, onion, mushroom, shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp, mushroom, onion, zucchini, shrimp.

12” Skewers: Shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp.

To grill on an outdoor grill: Preheat grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325ºF). Carefully oil the cooking grates. Once the grill reaches the recommended temperature, add the seafood skewers and close the lid. Cook skewers for 2 to 3 minutes on each side or until no longer translucent.

To grill on an indoor griddle or cast-iron grill: Heat a dry griddle over medium-high heat until hot but not smoking. Add the seafood skewers and cook on one side about 3 or 4 minutes. Turn skewers over and cook another 2 to 3 minutes.

To broil: Adjust oven rack to be 5- to 6-inches below the burner. Place skewers on a lined broiler pan or half sheet pan. Broil for 3 or 4 minutes. Turn skewers over and broil for an additional 2 to 3 minutes.

Transfer the grilled skewers to platter and spoon the remaining marinade your reserved earlier over the grilled skewers. Add a splash of lemon juice. Serve immediately.

Leftovers: To store leftover grilled shrimp, remove it from the skewers. Store in a co9vered container in the fridge for up to 2 days. You can enjoy it cold as an appetizer or over a salad.

Beef Tenderloin with Shrimp

Beef Tenderloin with Shrimp

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with Tarragon Cream Sauce

Yield: 2

Adapted from: Hello Fresh

Pan-seared steaks, smooth mashed potatoes and garlic shrimp are cooked to perfection and topped with a creamy Tarragon mustard sauce.
Prep: 5 Cook: 35

  • 12oz beef steak
  • 10oz shrimp
  • ¼oz tarragon
  • 8oz heavy cream
  • 1½tsp black peppercorns, crushed
  • 10oz yellow potato
  • 1TBS Dijon mustard
  • 8oz broccoli, florets
  • 1oz beef broth concentrate
  • ¼oz parsley
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Roast broccoli:

Cut broccoli into bite-sized pieces. Toss broccoli with 1 TBS oil on a parchment-lined baking sheet. Season with salt. Roast in the top of the oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes into ½-inch pieces. Roughly chop parsley and tarragon leaves.

Cook potatoes:

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Pat steak dry with paper towels, then sprinkle over peppercorns and season with salt.

Cook steak:

Heat a large non-stick pan over medium-high heat. When hot, add ½ TBS oil, then steak. Pan-fry, until golden, 2- to 3-min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast in the middle of the oven, until cooked to desired done-ness, 5- to 9-min.

Cook shrimp:

Heat the same pan over medium heat. When hot, add 1 TBS oil, then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3- to 4-min. Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside.

Make tarragon sauce:

Add 1 TBS butter and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, ¼ cup cream and ¼ cup water. Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1- to 2-min.

Finish and serve:

When potatoes are done, drain. Return to the pot, off heat and mash in ¼ cup cream until smooth. Stir in remaining parsley and season with salt.

Slice steak.

Stir any steak juice from the baking sheet into the sauce.

Divide steak, shrimp, mashed potato, and broccoli between plates.

Spoon sauce over steak. Sprinkle remaining tarragon over plate.

Shrimp & Broccoli with Brown Sauce

Shrimp & Broccoli with Brown Sauce

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Yield: 2 Servings

Wok of Life

Shrimp and Broccoli was one of the most often ordered dishes at Wok of Life’s family Chinese restaurant.

  • 12oz shrimp (21-25); peeled, deveined, and butterflied)
  • 10oz broccoli florets
  • ½cup low sodium chicken stock (warmed)
  • ¼tsp granulated sugar (or brown sugar)
  • 2tsp soy sauce
  • ½tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp white pepper
  • 2TBS canola oil
  • 2cloves garlic (chopped)
  • 1TBS Shaoxing wine
  • 1½TBS cornstarch (mixed with 2 TBS water)


Prep:

First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil.

Premix sauce:

While that’s happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.

Slurry:

Make a slurry by mixing 1½ TBS cornstarch with 2 TBS water in a small dish. Set aside.

Blanch:

Blanch the broccoli for 30 seconds. Remove and drain.

Let the water return to a boil and blanch the shrimp for 15 seconds. Remove and drain.

The shrimp will be about 60-70% cooked.

Stir-fry:

Heat the wok over high heat. Pour 2 TBS of cooking oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil and add the shrimp and broccoli back to the wok.

Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference.

Serve with steamed white rice!

Shrimp Tempura Bowls

Shrimp Tempura Bowls

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with Sesame-Roasted Broccoli & Quick Pickles

Yield: 2 Servings

Crispy tempura shrimp drizzled with Sriracha-spiced sauce, sesame-flecked broccoli, and quick-pickled cucumbers on topof steamy rice.
Prep: 10 min, Cook: 45 min

  • 1mini cucumber
  • 2TBS mayonnaise
  • 1tsp garlic powder
  • 1TBS sesame seeds
  • 5tsp white wine vinegar
  • 2scallions
  • 1oz apricot jam
  • 1tsp sriracha
  • ½cup white rice
  • 8oz broccoli florets
  • 10oz shrimp
  • 6oz tempura batter mix
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil plus more for frying
  • 2TBS butter

Pickle cucumber & prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and halve cucumber lengthwise, thinly slice cucumber crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar, and a pinch of salt. Set it aside.

Trim and thinly slice scallions, separating whites from greens.

Make sauce & cook rice:

In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water, and a pinch of salt.

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook, stirring, until softened, 1 minute.

Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast broccoli:

While rice cooks, cut broccoli florets into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper.

Roast on top rack until golden-brown and crispy, 15-20 minutes.

Carefully toss with half the scallion greens.

Mix batter & coat shrimp:

Meanwhile, rinse shrimp under cold water, pat very dry with paper towels. Season with salt.

In a large bowl, combine tempura mix, remaining garlic powder, 1⁄3 cup cold water, and ½ tsp salt.

Tip: If needed, add more water 1 TBS at a time until it reaches a pancake batter-like consistency.

Stir shrimp into batter until fully coated.

Cook shrimp:

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden-brown and cooked through, 2- to 3-minutes on the first side and 1- to 2-minutes on the second side.

Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice between bowls. Top with shrimp, quick pickles (draining first), and broccoli. Drizzle shrimp with sauce, sprinkle with remaining scallion greens and remaining sesame seeds. Serve.

Shrimp & Scallop Scampi

Shrimp & Scallop Scampi

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with Parsley & Parmesan

Yield: 2 Servings

Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of garlic and butter—here, garlic herb butter is the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. A dash of chili flakes for heat
Prep: 10 Cook: 30

  • 1lemon
  • 10oz shrimp
  • 6oz spaghetti
  • 5TBS parmesan cheese
  • 2cloves garlic
  • ¼oz parsley
  • 10oz scallops
  • 1tsp chili flakes
  • 4oz chicken stock
  • 2TBS garlic herb butter
  • 1tsp olive oil
  • 3TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

Rinse shrimp and pat dry with paper towels. Pat scallops dry with paper towels. Place shrimp and scallops in a medium bowl, toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick or leave it out if you’re feeling spice-averse!). Season with salt and pepper.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook shrimp & scallops:

Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture, spread out in an even layer and cook, stirring once, until opaque and cooked through, 2- to 3-minutes.

Stir in 1 TBS plain butter until melted and coated.

Turn off heat, transfer to a second medium bowl (along with any cooking liquid).

Start sauce:

Once spaghetti is done, melt 2 TBS plain butter in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds.

Stir in stock concentrates and ¼ cup pasta cooking water. Simmer until sauce has slightly reduced, 1- to 2-minutes.

Finish sauce:

Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce.

Tip: If cheese clumps, continue stirring and adding more pasta cooking water until smooth!

Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.

Finish & serve:

Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.

Lemony Shrimp & Couscous Bowls

Lemony Shrimp & Couscous Bowls

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with Cucumber-Tomato Salad & Creamy Yogurt Sauce

Yield: 2

Chewy Israeli couscous with scallions is topped with garlicky shrimp, a fresh cucumber-tomato salad, and a creamy lemon-dill sauce.
Prep: 10 Cook: 25

  • 2scallions
  • 1lemon
  • 2½oz Israeli couscous
  • 4TBS yogurt
  • 1tsp dried oregano
  • 1tomato
  • 1mini cucumber
  • 1clove garlic
  • ¼oz dill
  • 1oz veggie stock concentrate
  • 1½oz Greek vinaigrette
  • 1½TBS sour cream
  • 10oz shrimp
  • salt & pepper
  • 2TBS olive oil

Prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise, slice crosswise into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop dill.

Cook couscous:

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites, cook, stirring, until fragrant, 30 seconds. Stir in couscous, stock concentrate, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Make salad:

Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens, and half the Greek vinaigrette. Season with salt and pepper.

Make sauce:

In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge, a large drizzle of olive oil, a pinch of garlic, and as much dill as you like. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic, salt, and pepper. Cook, stirring, until opaque and cooked through, 4- to 6-minutes.

Remove pan from heat, stir in lemon zest and juice from remaining lemon wedges.

Finish & serve:

Stir remaining scallion greens and a drizzle of olive oil into pot with couscous, season with salt and pepper.

Divide couscous between bowls, top with shrimp and salad. Drizzle with sauce and serve.

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

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over Spaghetti with Roasted Broccoli

Yield: 2

Sautéed tender shrimp is tossed with crispy roasted broccoli al dente spaghetti with plenty of lemon and butter. Add a little homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet worthy sauce. Finished with a bit of heat from chili flakes.
Prep: 10 Cook: 30

  • 8oz broccoli florets
  • 6oz spaghetti or angel hair
  • 10oz shrimp
  • 1lemon
  • 2cloves garlic
  • 3TBS parmesan cheese
  • 1tsp chili flakes
  • 1oz seafood stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F (Note: Not needed if you will steam broccoli). Bring a large pot of salted water to a boil. Wash and dry produce.

Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.

Roast broccoli:

Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and crispy, 12-15 minutes.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Make garlic butter:

While pasta cooks, place 3 TBS butter in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper.

Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2- to 4-minutes.

Finish & serve:

To pan with shrimp, add drained spaghetti, broccoli, stock concentrate, garlic butter, and ¼ cup reserved pasta cooking water. Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper.

Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.