Last Updated October 13th, 2020 at 08:06 pm by Lisa
Sheet Pan Low Country Shrimp Boil is a fast oven-baked weeknight family dinner. Ready in 35 minutes, great for easy dinner parties or a fun meal prep idea!
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Why are Shrimp Boils Popular?
Shrimp Boils are easy, delicious, and feed a lot of people! The combination of these fresh ingredients is truly delightful.
Makes a great family dinner, and is a great party food recipe for company.
What Shrimp Boil Seasoning To Use?
3 Ingredients, that’s it!
- 1 tablespoon Old Bay seasoning
- 2 teaspoons crushed garlic
- 1/4 cup butter melted
Of course, you can always add more Old Bay seasoning and garlic (keep the butter at the same amount) depending on how spicy your family or company prefers.
What Is Frogmore Stew?
This classic Low Country Shrimp Boil is also called Frogmore Stew, but don’t worry, there are NO frogs in this recipe!
Traditionally, the ingredients for this dish are boiled in one-pot. But by baking on a sheet pan, the deep, rich flavors of this dinner are amazing. Each piece is covered in Old Bay, crushed garlic, and butter…
What Are A Few American Southern Cuisines?
Low Country, New Orleans, Cajun, Creole, and Soul Food.
And there are several other regional Southern Cuisines in addition to these five.
What is Low Country Cuisine?
There are plenty of “opinions” on the exact definition of American Low Country or Lowcountry cuisine. But most do agree Low Country cuisine is associated with the South Carolina and Georgia coast. Some say that the region extends further north and west, including all of the Atlantic coastal plain of South Carolina and Georgia.
Because of the marshy areas, long-grain rice is commonly combined with seafood like crawfish and shrimp. Classic dishes like shrimp and grits, red rice and sausage, and one-pot Gumbo stews are Lowcountry favorites.
What Shaped Low Country Cuisine?
Low Country cuisine is a distinctly unique Southern cuisine. The local bounty of fresh crabs, shrimp, fish, crawfish, and oysters became a central part of this cuisine. The fresh seafood fished from the local estuaries, and not available to non-coastal Southern regions prior to refrigeration, became the central hallmark of Low Country dishes.
The cuisine was also shaped by the coastal geography, abundant seafood, African cuisine influence, and the great cities of Charleston and Savannah.
The term Low Country is most frequently used to describe the coastal area of South Carolina that stretches from Pawleys Island, South Carolina to where the Savannah River meets the Georgia state line.
What Is a Low Country Shrimp Boil Party Like?
Traditionally, a low country shrimp boil is cooked outdoors in one large pot and serves a big party or gathering. Once the food is ready, it is poured out onto long tables covered with newspaper, and served with lots of cocktail sauce for dipping!
And usually, it has shrimp, crab, sausage, potatoes, and corn…
I love this recipe for so many reasons:
Delicious. Fun. Easy. Tasty. Casual. Perfect for Company. Fast Cleanup. Beautiful. Fresh.
Enjoy this modern take on a classic Low Country shrimp boil, and share with friends and family there will be plenty!
All The Best Dishes,
Lisa
XO
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Sheet Pan Low Country Shrimp Boil
Ingredients
- 1 lb spicy andouille sausage fully cooked
- 1 lb baby Dutch yellow potatoes
- 1 lb shrimp uncooked, peeled, deveined, tails on
- 3 ears sweet corn
- 1 tablespoon Old Bay seasoning
- 2 teaspoons crushed garlic
- 1/4 cup butter melted
Instructions
- Preheat oven to 425 degrees. Spray a large sheet pan with coconut oil nonstick spray.
- Wash baby potatoes well, cut each potato in half and place in microwave-safe bowl. Microwave the cut potatoes on high for 5 minutes. Once cooked, place cooked potatoes on the sheet pan.
- Wash the corn and cut across each ear of corn into 6 pieces, place corn on the sheet pan.
- Place the shrimp on the sheet pan, (be sure the shrimp are fully thawed if previously frozen). Slice the spicy andouille sausage into thin slices at a slight angle.
- In a bowl, mix melted butter, Old Bay, and crushed garlic. Pour this mixture all over the shrimp, cut potatoes, andouille sausage slices, and cut corn pieces, toss well to combine and cover each piece. Spread into an even layer.
- Place in oven and bake for 20 minutes at 425 degrees, or until shrimp in turns pink, potatoes are fork tender, and corn is tender.
This is soooo going on my “play list” for the summer…. soooo much easier than the traditional method and definitely much tastier!!