Lay some newspapers on the picnic table and pour out your contents here… but instead of the classic preparation, this “boil” is less boil, more baking in the oven. Easier for you, and the flavors remain the same: flavorful Italian sausage and succulent shrimp mixed with taters, peppers, and fresh corn on the cob. Garlic butter makes for the perfect dipping sauce for every element. (And let's face it: some is just a garlic butter delivery system.) Maybe this is less than traditional, but it's more than easy and delicious.
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You Will Need
Before You Cook
Start the "Boil”
Quarter potatoes lengthwise. Cut into ½" slices.
Peel husk off corn and halve. You may also leave corn whole.
Place potatoes, corn, sausage, half the Old Bay seasoning (reserve remaining for shrimp and vegetables), 1 Tbsp. olive oil, and a pinch of salt and pepper on prepared baking sheet. Massage oil and seasonings into vegetables and sausages.
Roast in hot oven, 20 minutes.
Vegetables and sausage will finish cooking in a later step.
While "boil” roasts, prepare ingredients.
Prepare the Remaining Ingredients
Trim and thinly slice green onions.
Stem, seed, remove ribs, and cut red bell pepper into ¾" dice.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat shrimp dry.
Finish the "Boil”
In a large mixing bowl, stir together red bell pepper, shrimp, remaining garlic, half the green onions (reserve remaining for garnish), remaining Old Bay seasoning, and 2 tsp. olive oil.
Carefully, place red bell pepper and shrimp mixture on top of sausage, corn, and potatoes. Roast until shrimp reach a minimum internal temperature of 145 degrees, 8-12 minutes.
Make the Lemon-Garlic Butter
Once “boil” has roasted, place butter in a microwave-safe bowl. Microwave until melted, 30-60 seconds.
Add 2 tsp. lemon juice, half the garlic (reserve remaining for shrimp and vegetables), and a pinch of pepper to butter and combine.
Finish the Dish
Cut cooked sausage into 1" rounds.
Plate dish as pictured on front of card, garnishing with remaining green onions. Serve with butter on the side and a squeeze of lemon wedge. Bon appétit!
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