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 Time18minutes
Cook Time15minutes
Servings6people
Ingredients
1 ½medium Yukon Gold Potatoesquartered
Salt and pepper
4tbspolive oil
1 ½lbslarge peeled and deveined shrimp
1 ½tspOld Bay seasoning
6clovesgarlicsliced
1cupfrozen cornthawed
½cupfresh parsleyroughly chopped
½cupdry white wine or dry vermouth
Instructions
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.
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).
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.