Portuguese Sheet Pan Shrimp Boil

DSC06662Sneak Peak into a recipe for my next Taste Portugal 101 easy recipes cookbook!

This Shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety add a few fresh clams or mussels in the shell! Just adjust the cooking time.

If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating just through out the pan for an easy clean up!

Serves 6-10

Ingredients:

2 pounds raw, shelled shrimp

2 – 3  pounds red potatoes (cubed)

1 pound Portuguese Chourico or Linguica Sausage (cut into 1 or 2 inch slices)

4 fresh corn on the cob (cut into 4 pieces)

1 lemon (cut into slices)

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon garlic powder

Seasonings:

1 tablespoon paprika

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1/2 teaspoon Piri Piri flakes or Cayenne pepper (optional depending on your taste)

3 tablespoons chopped parsley

Preparation:

Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain and add to sheet pan to cool.

Melt butter, oil and garlic powder in a small ramekin for about 30 seconds. Set aside.

Place the seasonings except parsley in a mortar and pestle and mix well.

When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.

DSC06658Pour the melted butter and oil mixture over ingredients. Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.

Portuguese sheet pan shrimp boil

DSC06660*At this point you can cover the pan with foil, and put into the refrigerator until ready to cook the next day.*

Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.

*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*

Top with the parsley and serve. Enjoy!

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