I guess this is a food blog now.

Bodie requested a low country boil for dinner on Memorial Day. I was a little intimidated by this meal because I am not a seafood eater and I definitely do not know how to cook it. However, I remembered that one of my trusty Ina Garten cookbooks contains a recipe for a low country boil and I immediately knew I could tackle Bodie’s menu. Ina’s recipes break everything down into manageable tasks and she explains the process step by step.

I was even more relieved when I discovered that Ina doesn’t actually boil all of the ingredients, hence the “boil” in quotation marks. Here’s the recipe:

Oven-Roasted Southern “Shrimp Boil” Courtesy of Ina Garten

Ingredients

1 pound small (1-inch diameter) Yukon Gold potatoes, halved

Good olive oil

Old Bay seasoning

Kosher salt and freshly ground black pepper

3 ears corn, husked and cut across in 1 1/2-inch chunks (see Cook’s Note)

1 pound smoked kielbasa, sliced 1/2-inch-thick diagonally

1 1/2 pounds large (16 to 20-count) shrimp in the shell (I had to use frozen and they were fine…and de-veined)

2 1/2 tablespoons minced fresh parsley

2 lemons

Directions

1. Preheat the oven to 425 degrees F.
2. In a large (13 x 16-inch) roasting pan, toss the potatoes with 1 1/2 tablespoons olive oil, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the potatoes in a single layer, cut sides down, and roast for 12 minutes.
3. Meanwhile, place the corn in a medium bowl, add 1 1/2 tablespoons olive oil, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss well. When the potatoes are done, turn them with a small spatula and spread out in the pan. Add the corn and kielbasa, toss with a spatula, and roast for 10 minutes.
4. Meanwhile, place the shrimp in the same bowl and toss with 1 1/2 tablespoons olive oil, 2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the shrimp to the pan and roast for 10 to 15 minutes, tossing halfway through, until the shrimp are just cooked through.
5. Sprinkle with the parsley and the juice of one lemon. Cut the second lemon in wedges and serve hot in large bowls with the lemon wedges and an extra bowl for discarding the corn cobs and shells.

Cook’s Note

If the corn is starchy, boil it for 3 to 5 minutes before adding it to the pan.

The dinner came together quickly and was very easy to assemble. My family was at the pool while I threw this together. I had “Jaws” playing in the background and was happier than a pig in slop. I ended up inviting friends over last minute and everyone cleared their plates. Whew! I served with fruit, cole slaw, French bread and potato salad.

Go-To Dinners

Oh how I love this cookbook! And all of the Barefoot Contessa cookbooks. I’ve shared these before and will likely share again. They are that good! Grab Go-To Dinners here: https://amzn.to/43eNykw

I received this cookbook for Christmas from my MIL and have only made a handful of recipes from it. Now that we are (hopefully) entering the lazy days of summer, my plan is to take the time to try new recipes.

On that note, I think I’ll treat myself to this beautiful cookbook stand. I love the size and that it can also be used to hold a picture or notepad. The acrylic and gold combo will add a bit of glam to my countertops.

Cookbook Stand

You can find this beauty here: https://amzn.to/43sZkaM

I think this would make a fabulous gift along with one of Ina’s cookbooks!

Have a great weekend and add this no boil shrimp boil to your summer menu.