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Writer's pictureKylie Po

Baked Shrimp Boil



Every day, my mom tests new recipes for her different projects. She always buys more than what she needs to ensure that she still has enough ingredients for her contingency plans in case the initial attempt does not go as planned. Oftentimes, she has random leftovers that we can use to prepare our daily meals. On this occassion, her kitchen experiments left us with shrimp, prawns, potatoes, and chorizo. Therefore, I decided to utilize all these to make some refrigerator and freezer space for the new ingredients and limit waste.


At first glance, the shrimp boil may appear intimidating; however, this impressive dish is in actuality, considerably straightforward. This version does not require an outdoor grill set-up, and small countertop ovens can even be used in the procedure. Opening the foil is just like unwrapping a Christmas gift. Once you unfold the foil package, your face is immediately greeted with a plume of steam and the spice blend begins to tingle your senses. The gift here is the superbly cooked shrimp pieces that are swimming in buttery goodness. For this reason, this is a terrific recipe to prepare and share with loved ones for the holiday season.


Recipe

Yields 4-6 servings

Ingredients

1 pound shrimp, peeled and deveined

6 pieces Chorizo de Bilbao or 1 can Purefoods Chorizo de Bilbao, sliced into chunks

2 medium potatoes, chopped into 1-2 inch cubes

2 sweetcorns

10 small shallots, sliced

5 cloves garlic, minced

4 tablespoons unsalted butter, melted

2 teaspoon salt

¼ teaspoon paprika

½ teaspoon ground pepper

⅛ teaspoon cayenne pepper

1 pinch ground cloves

1 pinch ground ginger

1 pinch allspice

1 pinch nutmeg

1 pinch cinnamon

Fresh parsley


Procedure

  • Preheat the oven to 400℉.

  • In a deep pot, heat 6-8 cups of water. Once the water has begun to boil, lower the heat and cook the corn for 20 minutes and the potatoes for 6-10 minutes. Strain the water when the vegetables are done.

  • Prepare the 2-3 foil boats and place these on top of a baking sheet.

  • Mix the shrimp, chorizo, shallots, garlic, butter, and spices.

  • Divide the shrimp and chorizo into 2 or 3 portions, depending on how much fit into one foil boat.

  • Make sure that the foil boats are properly sealed before baking them in the oven for 15-20 minutes.

  • Carefully unwrap the foil package and add the corn and potatoes into to boat.

  • Use a spoon to drizzle the butter sauce onto the corn and potatoes.

  • Serve immediately with a slice of lemon and enjoy!

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