Indoor Shrimp Boil

Shrimp BoilSo many people consider Labor Day the end of summer. I get it: the kids go back to school, the summer vacations end… but summer is not really over after Labor Day. The first day of fall isn’t actually until September 22—and I am going to soak up every last second of it I can get. I mean, it is 90 degrees and humid today. See…not pumpkin season.

But since I’m not heading to the beach this weekend, I’ll just have to bring the beach to me with this incredibly easy shrimp boil. In fact, you don’t even need to go outdoors to make it (but you should…eat this outdoors with a beer and pretend you’re at the beach).




Serves 2


-1 pound baby new potatoes, quartered
-2 links of spicy Italian sausage
-Juice of 1 lemon
-2 tablespoons olive oil
-2 tablespoons blackened Old Bay seasoning
-1/2 teaspoon salt
-1/2 teaspoon pepper
-2 ears corn, cut into 4 small pieces each
-14 raw, fresh shrimp


1.Preheat oven to 450 degrees F. Cut 4 12-inch pieces of foil. Toss first seven ingredients (through pepper) together. Spoon half of the mixture in the middle of one sheet of foil, the rest in the middle of a second sheet of foil. Lay one piece of the remaining foil on top of each one, and then fold up the sides and roll to seal. Each packet should be tightly sealed. (Yes, everything goes in raw.)
2. After 15 minutes remove the top sheet of foil from each packet, being careful of the steam (use oven mitts…steam can burn!). Distribute shrimp and corn evenly among both packets. Re-cover and cook for 15 minutes more. Dump the contents of each foil packet into a bowl and serve with lemon wedges.

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