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Sheet Pan Shrimp Boil Recipe | Sheet Pan Dinners - Paula's back with more one pan meals, like this easy low country boil recipe! She's making baked shrimp boil in oven with sausage, corn & potatoes!
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0:00
- In my next video,
0:01
I'm gonna be doing another sheet pan recipe.
0:04
But before I can start that,
0:06
I've got to parboil some little bitty potatoes.
0:11
So I'm gonna go ahead and get those on.
0:14
All right, y'all,
0:16
this is so indigenous to Savannah.
0:20
I had never had this until I moved
0:23
to the east coast of Georgia.
0:26
But we're doing a sheet pan
0:29
low country boil.
0:32
And usually,
0:34
because we're feeding so many people
0:36
when we do a low country boil,
0:38
we usually do this outside.
0:42
But today, I'm gonna do it the easy way,
0:46
and we're gonna have a one sheet pan.
0:50
I'm so afraid if I say that too many times,
0:52
the word sheet's not gonna come out.
0:55
It's gonna be another word that comes out.
0:57
And I'm so self-conscious about it. (laughs)
1:00
You know what I mean?
1:02
- [Eddie] It's a one-pan...
1:04
- It's a one-pan dinner, y'all. (laughs)
1:08
All right, so we got our sweet potatoes.
1:11
We're gonna put us two lemons,
1:14
cut side up.
1:18
And, ooh, this is what I love, love, love.
1:24
I love fresh garlic,
1:26
roasted garlic
1:29
with some good toasted breads.
1:31
Ooh, gosh, it's good.
1:33
So I'm gonna cut this
1:36
garlic in half.
1:40
Oh gosh, look, it didn't do it in half.
1:43
That's all right.
1:49
I don't know why that didn't,
1:52
didn't do.
1:54
Anyway, I'm gonna do that cut side up.
2:00
Theresa, would you be peeling these pieces
2:03
that came apart for me, please?
2:06
- You want me to peel 'em? - Yeah.
2:08
Yeah, just peel 'em.
2:10
Oops.
2:12
Now, I don't know why these wouldn't cut in half.
2:17
You may have cleaned this too much, you know?
2:21
So maybe I'll just do the top,
2:25
like the recipe says.
2:26
But I sure do...
2:29
- Now, that one just broke.
2:31
- No, I just cut the top off. (chuckles)
2:34
- Oh, instead of doing it in half?
2:36
- Yeah, 'cause if I'd done it in half,
2:37
see, it would've done just like that one.
2:40
So have to be careful not clean your garlic,
2:42
you know, too much.
2:44
You know what I'm saying?
2:46
You know what I'm saying, Vern?
2:47
- [Vern] I sure do.
2:50
- All right, so I'll just kind of spread those around.
2:54
Thank you.
2:56
I was thinking the recipe said cut side up
2:59
on the lemons and the garlic,
3:00
and I thought, well, that sounds really weird.
3:02
And of course, I read it again, because it's my recipe,
3:05
and I never would've put 'em face up,
3:08
so I just had to check, check, check.
3:12
And. (chuckles)
3:15
Theresa was using a skin getter off a garlic.
3:20
If you saw her stand up here rubbing that,
3:23
that's what she was doing.
3:25
All right, so I'm gonna give this
3:29
a quick spray.
3:32
Just a quick spray.
3:36
And I'm gonna put 'em in a fairly hot oven, like 425.
3:42
And we're gonna cook these.
3:45
Let me check.
3:46
Just one second, Eddie.
3:47
One more thing's got to go in it
3:49
before I put it in the oven.
3:51
I was a little ahead of myself.
3:55
So I'm gonna cut some onion
4:02
in like
4:04
what hopefully will turn out
4:06
to be like one-inch chunks.
4:13
This is gonna be the easiest low country boil
4:16
we've ever had in this house.
4:22
And.
4:27
I would probably use maybe a Vidalia onion.
4:33
I know sometimes we don't even put onion
4:36
in our low country boil,
4:37
but here, you're gonna find low country boil
4:40
done so many different ways,
4:43
so many different ways.
4:45
And people will add, you know,
4:46
really, just what they like to it.
4:49
I love it when Michael and Michelle goes crabbing.
4:53
I love to throw old crab in there,
4:58
in my low country.
5:00
And I love the sausage.
5:03
Oh my gosh, the sausage and the potatoes
5:05
are probably my favorite part.
5:07
All right, so here we go, in the oven, 425.
5:12
Doesn't that look delicious?
5:14
So good.
5:16
Now, I did,
5:21
I did parboil those potatoes for about 10 minutes.
5:26
Started 'em out in cold water
5:27
and boiled 'em for about 10 minutes.
5:30
So
5:32
I need to set the timer on the oven,
5:35
and then we're gonna be ready for the next step.
5:37
So if you get all your prep done,
5:39
this recipe is so tasty and so easy.
5:45
And I'm gonna show y'all how easy.
5:48
Okey-doke, y'all, it's been 15 minutes.
5:51
Oh, those lemons are nice and soft.
5:53
The garlic not so soft, but it's coming.
5:57
All right, so now we're gonna add our sausage.
6:02
Now, this recipe calls for andouille.
6:06
I am not crazy about andouille sausage.
6:09
I just normally use just a smoked sausage.
6:12
But some people just really think
6:15
that andouille is a sausage for the low country boil,
6:20
but in our house,
6:22
we don't seem to think so.
6:24
So, but this is an andouille,
6:27
and it's got the look of just a smoked sausage to it.
6:36
Like I said, the sausage is my favorite part.
6:40
All right, now we're gonna add the corn.
6:45
Let's see.
6:47
And they're cut in, like, two-inch pieces,
6:54
which makes it really easy to eat, you know,
6:59
for everybody.
7:04
It's gonna be a platter full, y'all.
7:07
And then the last thing
7:11
is portobello baby bells cut in half.
7:19
And I love these.
7:22
Love, love, love them.
7:29
In fact, you can get the whole portobello
7:33
and grill it,
7:34
whether it's in a cast iron pan or on the grill, whatever.
7:39
Oh my goodness.
7:40
And it eats like a burger.
7:42
I mean, you know, it has, you bite it.
7:45
And it's just delicious.
7:47
In fact, I'm as happy with that as I am a beef burger.
7:54
All right, so I'm gonna give this corn and mushrooms
7:57
a little spray,
8:00
just like I would if I was putting it in my air fryer.
8:05
All right, let's see.
8:06
And we're gonna cook it.
8:14
The hot oven again, like, 425
8:18
for another 15 minutes.
8:21
And you know, it may require,
8:25
may require another five minutes or so.
8:28
But isn't this looking good? (laughs)
8:31
Yes.
8:33
Yes, sir, buddy.
8:34
And like I said, you have all that cut and prepping done,
8:38
you can have this ready so quick.
8:41
It's looking good, y'all.
8:43
All right, now for the last step
8:48
is our shrimp.
8:51
And Michael likes to get wild Georgia shrimp
8:54
anytime he can get 'em.
8:57
And so
9:00
this last batch he got,
9:02
we get 'em fresh and put 'em in the freezer,
9:05
they are small little shrimp.
9:09
But they are wild Georgia,
9:11
and that matters a lot to both of us, so.
9:17
All right, now, the last thing we're gonna do is,
9:21
I'm gonna use a Creole seasoning.
9:28
You know, to me, this is a little hot.
9:34
It'd be too hot for my children,
9:37
so it's really, really hot.
9:43
So I'm opting not to use that,
9:45
but I'm gonna use Old Bay.
9:51
I can't see if it's coming out or not.
9:54
Can you see, Eddie?
9:57
And this really
10:01
just brings it where it needs to be.
10:06
Think Peggy's gonna love her lunch today, you know?
10:11
Okay, I couldn't see how much was coming out,
10:13
but that's all right.
10:15
(laughs) It's all right.
10:22
And just
10:25
for a little flavor and a little interest,
10:31
just gonna sprinkle it with some fresh chives.
10:36
That always makes it pretty.
10:39
Because everybody knows we eat it first with our eyes,
10:42
don't we?
10:45
I'm gonna give it another quick little spray.
10:53
And usually for stuff like this,
10:54
I'll use the olive oil spray, but I'm out of that.
10:58
So I got some melted butter waiting on these.
11:01
So these shrimp, with them being a smaller shrimp,
11:05
it shouldn't take too long.
11:06
So I'm gonna put it on five minutes and watch it close,
11:10
because the main thing about the shrimp
11:12
is you don't wanna overcook 'em,
11:14
and that's easy to do.
11:17
This is so pretty, y'all.
11:19
All right, now,
11:21
usually I make a tartar sauce
11:24
and I make a cocktail sauce,
11:27
which they're both so easy to make.
11:29
Simple, simple, simple.
11:31
All right, so I'm gonna take,
11:34
I'm gonna try to take
11:36
half of a lemon
11:40
because I've got my, I'm using ghee butter.
11:44
You know, I just love this
11:45
because it's already been clarified for me,
11:48
so I don't have to worry about it being full of water.
11:52
So I'm gonna this
11:55
lemon
11:58
and squeeze some juice in there.
12:00
Oh, it really got done good.
12:02
Where's that other one?
12:03
Here's one.
12:06
Whoa, slippery and hot, hot, hot.
12:14
Oh gosh, not much juice is coming off, but enough.
12:18
All right, now, where is my garlic, Eddie? (chuckles)
12:21
Do you see my head of garlic?
12:25
- [Eddie] Is that one right there?
12:27
- No, that's another lemon.
12:32
- [Eddie] (indistinct) Melted down.
12:34
- Well, you know, only one of 'em was able to cut in two.
12:37
- [Eddie] That's the head, right?
12:38
- Where?
12:39
- [Eddie] Right about there.
12:44
- There you go. - Where?
12:46
- Right there. - Oh, thank you. (laughs)
12:49
Ooh.
12:53
All right.
12:55
Now, I'm gonna try to squeeze that garlic.
13:01
Oh my gosh, this is so good on bread, y'all.
13:05
All right.
13:09
Naturally you would do this in a bowl.
13:16
Now, it's strictly up to you as to how you do this.
13:21
You can serve this
13:24
in little ramekins beside for dipping.
13:30
Or you can do it the way I'm doing it,
13:33
which,
13:36
I love this way.
13:40
And you can always add more butter if you like,
13:45
or a remoulade.
13:50
Oh my gosh, look at the garlic chunks. (chuckles)
13:54
Aunt Peggy is gonna love her lunch today, y'all.
13:59
All right, because our chives kind of
14:03
lost their color,
14:09
just a little bit more on top.
14:16
What an easy way to do a low country boil.
14:20
I hope y'all love it.
14:23
I'm gonna go ahead and fix my Aunt Peggy's plate.
14:26
Look, five minutes for those shrimp.
14:28
Oh, and look at our mushrooms.
14:31
Is that a mushroom?
14:32
Oh, there's a mushroom.
14:35
Mm.
14:36
Baby portobellos have the best flavor ever.
14:42
It's like biting on beef.
14:44
It's like chewing a piece of beef.
14:46
What you doing coming over here?
14:48
- [Theresa] I actually don't like baby portobellos,
14:50
so you don't have to worry about me in your business.
14:52
- I don't have to fight you for 'em?
14:54
- No ma'am.
14:55
- Uh-oh, I'm fixin' to start sneezing.
15:02
Yum, there ain't nothing like a wild Georgia shrimp.
15:05
Nothing.
15:06
Nothing, honey.
15:15
And when we do a low country boil,
15:18
there's so much fellowship going on there.
15:22
That's a,
15:24
that's a lemon and garlic.
15:29
Mm, mm, mm, mm, mm.
15:34
Please try it.
15:36
You may not be able to get wild Georgia shrimp
15:42
wherever you're from.
15:43
Ow!
15:44
Excuse me, that garlic is hot as a,
15:49
lava.
15:50
All right, so, but wherever you live,
15:53
you'll be able to get some good, good shrimp.
15:58
So do try.
16:01
Add whatever you want.
16:02
Take out whatever you don't want.
16:05
And I'm here sending you love and best dishes
16:07
on a sheet pan meal.
16:11
That ain't easy for me to say.
16:16
Hey, y'all, it's Paula Deen.
16:18
Now, if you enjoyed this video, be sure to like it
16:22
and click the subscribe button as well as the notification
16:25
bell to be alerted when I post a video.
16:29
Love and Best Dishes Y'all.
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