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  • Chrissie Dunham


The weekend is knocking on the door, and summer feels within our fingertips. In Texas, shrimp boils are all the rage, and I've got a fun spin on a family favorite that keeps everything on one pan. Win, win! This recipe is from Chungah at D. Delicious and it's fabulous. Here's how...


  • 1 pound baby Dutch yellow potatoes

  • 3 ears corn, each cut crosswise into 6 pieces

  • ¼ cup unsalted butter, melted

  • 4 cloves garlic, minced

  • 1 tablespoon Old Bay seasoning

  • 1 pound medium shrimp, peeled and deveined

  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

  • 1 lemon, cut into wedges

  • 2 tablespoons chopped fresh parsley leaves


Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 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. In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.

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