SHRIMP BOIL

This recipe? So damn good and ridiculously easy. Pop it in the oven or you can throw it on the grill—either way, it's a winner.

Oh, and don’t skimp on the sausage! I’m all about that Cajun rope sausage for an extra kick, but go with whatever you love. Trust me, you won’t regret it!

Yields 6-8 Servings

INGREDIENTS

• 1 pound small red potatoes, unpeeled, halved

• 10 tablespoons unsalted butter, cut into ten 1-tablespoon pieces, divided

• ¼ teaspoon table salt

• ¼ teaspoon pepper

• 1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails left on

• 3 ears corn, husks and silk removed, each cut into 3 pieces

• 8 ounces rope sausage, sliced ½ inch thick

• 1.5 tablespoons Old Bay seasoning

• 4 garlic cloves, chopped

• Lemon wedges for serving

• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Place a sheet pan on the oven rack in the middle position and preheat the oven to 400°F.

2. In a large bowl, microwave the potatoes with butter, salt, and pepper, covered, until slightly tender but not fully cooked, about 5-8 minutes.

3. Toss the potatoes to coat them in the melted, seasoned butter, and let them cool slightly.

4. Add shrimp, corn, sausage, Old Bay, and garlic, and toss everything to coat in the seasoned butter.

5. Cut six to eight 16x12-inch sheets of foil (depending on how full you want to make each pack)

6. Evenly distribute the shrimp mixture and corn onto the center of each sheet of foil. Bring the long edges together over the top, folding to close 2-3 times. Crimp the edges tightly to seal and prevent leakage.

7. Place the foil packets on the sheet pan and bake for 15 minutes.

8. When cool enough to handle, carefully open the foil and check the shrimp for doneness (should register 145°F).

9. Sprinkle with parsley and serve with lemon wedges.

YUM!