Shrimp boil recipe is a great eat-with-your-hands recipe. Best of all, it is done in the oven where you can control the quantity without worrying the change of cook time.
Total Time: 40-45 Minutes
Prep Time: 10-15 Minutes
Inactive Cook Time: 30 Minutes
Oven is always my go-to kitchen tool because temperature control is very important to make a great dish and wonderful dinner. Plus, there is always very little dishes to clean after.
The goal of this recipe is to eat with your hands. And have the least dishes to wash.
This recipe recommends to use fresh corn on the cobs. The alternative is a veggie platter. You can buy it, make your own by asking your kids, friends and/or family to help you to do so.
If you love hot and spicy food, Anduille sausage would be great in this recipe. Most people in my family can only accept very mild heat. So, I stick with pre-cooked chorizo sausage (a.k.a. Spanish Sausage) when I cook for them. If chorizo sausage is still too spicy, pre-cooked Kielbasa sausage would be a good substitute.
Feel free to double the quantity of the shrimp and sausage. If you plan to do so, divide it into 2 baking sheets. This will allow the same cooking time for everything and not to crowd them too much.
This shrimp boil recipe is perfect during spring and fall when fresh corns are available in the store. But you still can enjoy it during the winter. If you can't find fresh corn, use the frozen ones. Here are the tips if you choose the frozen kind:
Just bring a pot of water to a boil, add 1 teaspoon of each salt and sugar (I personally prefer to use natural cane sugar, such as Sugar in the Raw) and frozen corns into the boiling water. Don't thaw the corn. Just put it into the boiling water while they are still frozen. Once the water starts boiling again, let it simmer for 20 minutes. This will keep it crisp tender instead of soggy. Start the cooking process before you start preparing the shrimp and chorizo. It will take longer to cook through the frozen vegetables.
8 ounces Pre-Cooked Chorizo Sausage (bite-size dices; about half the size of a shrimp)
2 pounds Raw Frozen Shrimp (thawed; I use the 16-20 counts. I highly recommend you to buy whatever is on sale in the store. Make sure they are the same count in order to have same cooking time.)
4-8 Ears Fresh Corn on the Cob (leave the husk intact)
Salt and pepper to taste
6 tablespoons Extra Virgin Olive Oil (divided)
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