6/26/2025 – Made twice for dinner when Digger and Carol Creel were visiting. Great taste and appearance. Served it sitting on Hester’s cutting board upside down. In an aluminium foil boat in one end of the pan, Mary added unseasoned ingredients for Carol.

Ina Garten’s Oven-Roasted Southern Shrimp Boil is made with Yukon Gold potatoes, olive oil, Old Bay seasoning, corn, smoked kielbasa, large shrimp, fresh parsley, and lemons. This easy Southern shrimp boil recipe creates a delicious dinner that takes about 47 minutes to prepare and can serve up to 4 people.

Consider trying it with our creole seasoning for more flavor than Old Bay.

Ingredients

• 1 pound small (1-inch diameter) Yukon Gold potatoes, halved
• Good olive oil-used our Mediterranean Dish Greece Extra Virgin Olive Oil
• Old Bay Seasoning or Creole Seasoning
• Kosher salt and freshly ground black pepper
• 4 ears G90 sweet corn fresh from the garden, husked and cut crosswise in 1½-inch chunks
• 1 pound smoked Bergeron’s Green Onion sausage, sliced 1-inch-thick diagonally
• 1½ pounds large (16 to 20-count) deviened, easy peal shrimp in the shell frozen from Publix
• 2½ tablespoons minced fresh parsley
• 2 lemons

Instructions

1. Preheat our convection oven on roast to 425°F.
2. Prepare the potatoes: In a large 33 × 40 cm / 13 × 16-inch roasting pan, toss the potatoes with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Spread the potatoes in a single layer, cut side down, and roast for 12 minutes.
3. Prepare the corn and sausage In a medium bowl, toss the corn with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. After the potatoes have roasted for 12 minutes, turn them with a spatula, spread them out, and add the corn and sausage.
   Roast for an additional 10 minutes.
4. Prepare the shrimp: In the same bowl, toss the shrimp with 1½ tablespoons olive oil, 2 teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Set the oven to bake, add the shrimp to the pan and bake for 10–15 minutes, tossing halfway through until the shrimp are just cooked.
5. Serve: Sprinkle with fresh parsley and squeeze the juice of one lemon over the top.
6. Cut the second lemon into wedges and serve hot in large bowls with an extra bowl for discarding corn cobs and shrimp shells.

Notes

1. Roast Potatoes Cut Side Down: This helps them get crispy and golden brown, adding texture to the dish.
2. Turn Ingredients Gently: When adding each layer, gently flip with a spatula to avoid breaking up the potatoes and sausage.
3. Season Each Ingredient Separately: Toss the potatoes, corn, and shrimp separately with oil and seasoning before adding to the pan to ensure each part is well-flavored.
4. Serve with Extra Lemon Wedges: The fresh lemon juice brightens the flavors, so serving extra wedges allows everyone to add as much as they like.
5. We preseasoned the shrimp in the fridge for about 2 hours.
6. We used a liberal amount of old bay. Next time also add our creole seasoning.