Roasted Old Bay Scampi & Smashed Potatoes

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I stole this recipe for Roasted Old Bay Scampi & Smashed Potatoes from womansday.com. This shrimp recipe is a twist on a shrimp boil. Potatoes are boiled then mashed with salt and pepper. Shrimp is tossed with oil and Old Bay seasoning, and then mixed with garlic, corn and parsley. The shrimp mixture is placed on a large baking sheet before roasting in the oven. Once roasted, the shrimp mixture is served over the mashed potatoes.

Did you know? Old Bay Seasoning was invented by a German immigrant Gustav Brunn in 1939 Baltimore. Its primary ingredient is celery salt, but allspice, bay leaves, cardamom, cinnamon, cloves, chili, ginger, mace, mustard, paprika and black pepper are also in the seasoning mixture.⁵ (see more trivia in the Trivia tab)

Peel and de-vein 1 ½ lbs large shrimp.

In a small bowl or measuring cup combine 2 tbsp olive oil, 1 tsp Old Bay seasoning, 6 minced garlic cloves, and parsley.

Add the shrimp and 1 cup corn to a large ziptop baggie. Then pour in the Old Bay seasoning mixture.

Let the shrimp and corn mixture marinade while starting the potatoes. First, quarter 1 ½ lbs medium Yukon Gold Potatoes. Then place the potatoes cut side down on the bottom of a sprayed pot.

Cook the potatoes over medium heat. Then add chicken stock to cover the potatoes.

While the potatoes are cooking, preheat oven to 425 F. Pour the shrimp and corn mixture onto a cookie sheet lined with parchment paper.

Bring the stock to boil. Let the stock cook down until the potatoes are soft and most of the stock is absorbed. Then mash the potatoes and stir in salt, pepper, butter and some Parmesan cheese.

Next, roast the shrimp until opaque throughout, 12-15 minutes.

Serve cooked shrimp and corn over the potatoes.

If you liked Roasted Old Bay Scampi & Smashed Potatoes you can also try Shrimp Scampi over Pesto Couscous, Baked Shrimp Scampi or Lemon Shrimp over Zucchini.

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Roasted Old Bay Scampi & Smashed Potatoes

This shrimp recipe is a twist on a shrimp boil. Potatoes are boiled then mashed with salt and pepper. Shrimp is tossed with oil and Old Bay seasoning, and then mixed with garlic, corn and parsley. The shrimp mixture is placed on a large baking sheet before roasting in the oven. Once roasted, the shrimp mixture is served over the mashed potatoes.
Course Entree
Cuisine Southern
Prep Time 18 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients

  • 1 ½ medium Yukon Gold Potatoes quartered
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 ½ lbs large peeled and deveined shrimp
  • 1 ½ tsp Old Bay seasoning
  • 6 cloves garlic sliced
  • 1 cup frozen corn thawed
  • ½ cup fresh parsley roughly chopped
  • ½ cup dry white wine or dry vermouth

Instructions

  1. Heat oven to 425 Place the potatoes in a large pot. Add cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
  2. Reserve ½ cup cooking liquid, drain the potatoes and return to pot. Mash with 2 tbsp oil, ¼ tsp salt, ¼ tsp pepper and 2 tbsp reserved cooking liquid (adding more liquid if necessary).
  3. While the potatoes are cooking, in a large baking dish, toss the shrimp with 2 tbsp oil and 1 tsp Old Bay. Add the garlic, corn, parsley and wine. Toss to combine, sprinkle with an additional ½ tsp Old Bay. Roast until shrimp are opaque throughout, 12-15 minutes.
  4. Serve with potatoes.