My family loves a good shrimp boil at the beach, where you season and throw everything in together to cook in a huge pot outside. We weren't able to do that this year but, thanks to my mom, we did have a pretty delicious alternative over Labor Day. If you didn't have a shrimp boil this summer, it's not too late with this alternative. No large pot required. Make this simple combination using your oven, microwave and grill. Guaranteed to still be delicious and have great leftovers to mix and match for other meals.
What You'll Need:
- 1-2 lb Shrimp, peeled and deveined (can leave tails on)
- 2 Kielbasa Sausages (if you buy long ones or use whole pack if grab another kind)
- Corn on the Cob, husked, 2 per person
- 2 lbs Red Skin Potatoes
- Ready to Bake Biscuits, optional
- Olive Oil
- Bayou Seasoning*If you don't have or want, use combination of Paprika, Garlic Salt, Minced Garlic and Onion Powder to flavor to liking.*
- Paprika
- Minced Garlic
- Onion Powder
- Garlic Salt
- Butter
- Salt
- Skewers
Tailor the amounts to the number you're serving and the amount of leftovers you want to have. I know the timing can be hard to manage when making multiple dishes. Read through entirely and plan ahead. The biscuits are optional but if you want them, be sure to leave time at the end. These foods are pretty easy to keep warm, you just don't want your shrimp to get rubbery by overcooking. If you have someone else to help with the cooking, divide up to help your timing!
Instructions:
1. Start with the Potatoes. Wash and cut potatoes in quarters. Toss with Olive Oil and Bayou seasoning or the combination of Minced Garlic, Paprika, Onion Powder, Salt. Cover shallow baking pan with foil. Spread potatoes out in pan. Bake in oven at 325 for 45 minutes. Stir and bake an additional 15 minutes or so as needed for browned potatoes at preferred texture.
2. Rinse husked Corn as needed. Put a shallow layer of water in a glass 9 x 13 dish. Lay your corn in the water. Fit as many as you can in the dish. Depending on the amount you're making, you'll need a second dish and to account for the timing in the microwave. Cover corn with damp paper towel. Cook in microwave for 20-30 minutes depending on number ears of corn. Two minutes per ear is typical. Cover to keep warm and/or use warmer on top of stove to help your timing.
*Turn your grill on.*
3. Toss Shrimp with Olive Oil in a large bowl and season with Bayou or mix of Paprika, Onion Powder, Garlic Salt. Thread shrimp onto skewers, cover and refrigerate. (Can do in advance for time saving.) Grab your Kielbasa and head to the grill!
4. Grill the Kielbasa Sausage first, until cooked thoroughly. Cut in pieces for faster cooking and easy checking. Move cooked Kielbasa to side of grill or cover with foil and keep warm on stove. It's easier to let these cook a little more, or keep warm, without overcooking, unlike the shrimp.
5. Throw Biscuits (optional) in the oven after your potatoes are done, keeping potatoes warm by leaving on top of oven covered with foil. Check the cook time and oven temperature ahead of time. This will determine if it may be easier to just make ahead and warm when ready.
6. Put Shrimp skewers on the grill. Cook a few minutes on each side until shrimp looks opaque and done. If shrimp was already cooked then do a quick minute or less per side.
Lay your cooked foods out buffet style or family style, leaving individual foods separate to allow for easy customizing per plate: ratios of different foods and additional seasoning. Serve with plenty of butter and salt on the table. Pro tip: melt butter in a glass measuring cup for easy passing and pouring - on all the things, should you choose.
Leftovers:
While you could reheat and eat all again together, this meal tastes great in different pieces and parts as well as combined with other foods for a variety of additional meals.
The leftover sausage and shrimp taste great in an easy salad of spinach, cherry tomatoes, shredded mozzarella cheese, ranch dressing and anything else your heart desires.
I think the corn on the cob still tastes great reheated but it can also be cut off and added to pretty much any meal, especially your Taco Bowl or some homemade salsa.
The potatoes also easily accompany most meals. You can also cover them with shredded cheese, heat until the cheese is melted and slap on some sour cream for an indulgent side or snack.
Kid tasted; kid approved.
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