This summer, we went on two week-long camping trips to Gold Beach, Oregon in June and July.
In June, it was just my little family of four, and that was when I first made this shrimp boil recipe. We loved it so much, I planned to make it again when we returned in July with my parents, sister, and brother-in-law, during which we agreed to rotate who was responsible for dinner for everyone.
I spent my mornings reading books and my evenings sharing a bottle of wine with my mom and sister. One quiet morning, I looked out our window to see elk grazing nearby. My shrimp boil was a hit, so I decided I’d better share it with all of you! I made 1X the recipe for the four of us in June (and had leftovers), and doubled the recipe to feed eight in July (with a little bit of leftovers).
Side note: If you are in the area and looking for a campground, I highly recommend Honey Bear by the Sea! They have hiking/biking trails through meadows with six ponds, one of the best dog parks I’ve ever been to with it’s own pond, a playground, volleyball court, horseshoe pits, an adorable camp store, and a five-minute walk to the beach. They also have a lodge with chairs and tables, a big-screen TV, DVDs, books, toys, a pool table, a ping pong table, darts, puzzles, and two old-fashioned arcade game consoles (free to play!). While we have migrated to trailer camping since having kids, their isolated tent sites make me want to circle back to our tent-camping days!
Shrimp Boil Recipe
Yields: 6 servings
Cook Time: 30 minutes
Ingredients
- 1.5 lbs baby potatoes
- 4 ears of corn, broken into thirds
- 1 cube butter
- parsley to taste
- 3T shallot, finely diced
- 2T mustard
- 1T lemon zest
- 1T lemon juice
- 1T Old Bay seasoning, plus 1/2 tsp, divided
- 1 head of garlic cloves
- 1.5 lbs shrimp, peeled & deveined, thawed
- 1 lb andouille sausage, cut into 2-inch pieces
- lemon wedges for serving
Directions
- Preheat oven to 475 degrees F.
- Bring large pot of water to boil. Add potatoes and cook 15 minutes. Place potatoes in casserole dish.
- Add corn to pot of boiling water. Cook 5 minutes. Place corn with potatoes in casserole dish.
- Melt butter with parsley, shallot, mustard, lemon zest, lemon juice, garlic cloves, and 1T Old Bay.
- Pour half of the butter mixture over the potatoes and corn and toss to coat. Spread out potatoes and corn evenly in the casserole dish.
- Toss remaining butter mixture with shrimp and sausage. Pour over the potatoes and corn and spread out evenly.
- Sprinkle remaining Old Bay over the top.
- Bake 14 to 18 minutes or until shrimp is cooked through.
- Serve with lemon wedges and watch everyone dig in!