Sheet Pan Low-Country Boil in Oven
Ingredients
2 lbs small red potatoes
4 large ears corn
2 small onions, quartered down center with root in tact
2 lbs large raw shrimp, tail on, deveined, part-butterflied
2 lbs sausage of choice (andouille, kielbasa, or similar) cut into angled 1/2" slices
6 Tbsp olive oil
2 Tbsp Old Bay seasoning
3 tsp dried dill
1 1/2 tsp ground coriander
1 tsp kosher salt
1/2 stick of butter
Black pepper
4 lemons - 2 wedged, 2 halved
Finely chopped parsley or chives, for garnish
Directions
Preheat oven to 425ยบ degrees Fahrenheit. Line two baking sheets with parchment paper.
Cut the potatoes in half (or into bite-sized pieces if using larger potatoes). Shuck the corn and cut it into 2-inch pieces.
Place the potatoes, corn, and shrimp in a large bowl and stir them together with the olive oil, Old Bay, coriander, dried dill, kosher salt and several grinds black pepper.
Spread potatoes face down, spaced, on the baking sheets and bake 10 minutes.
Remove sheets from oven. Flip the potatoes. Add the corn and onion quarters and bake an additional 6 minutes.
Remove sheets from oven. Add the sausage and bake 6 minutes.
Remove sheets from oven. Flip the corn and sausage over. Add the shrimp and bake an additional 10 minutes until shrimp is cooked through.
Remove sheets from oven. Slice butter into pats and place one on each piece of corn.
Serve garnished with chopped parsley and a hearty squeeze from the lemon wedges. Allow to cool slightly and serve right from the baking sheets or a large platter.
Enjoy eating with your hands!