Several weeks ago, my better half asked me to watch an episode of The Barefoot Contessa on the Food Network. The show featured Ina Garten making an oven-roasted Southern shrimp boil. Although I was skeptical at first about a roasted boil, I eventually understood that boiling was being swapped by pan roasting but maintaining all the makings of a shrimp boil. Needless to say, I was impressed.
So yesterday, shortly after our weekly grocery shipment arrived, my husband called me into the kitchen, where he had artfully arrayed all the ingredients for the dish and said, “Guess what we’re having for dinner?” It wasn’t until later that evening, after we started to prep, that we realized we had way too much food for two. A few minutes later, my husband returned with a slight grin and said “Guess who’s coming to dinner?” He had extended a last-minute invite to some neighbors who were planning to dine out and happily agreed to partake in our spread.
It was a feast indeed, perfectly tender shrimp in their shells, accompanied by spicy kielbasa, sweet, almost-summer corn, earthy roasted potatoes, all spiced with the typical seafood boil Old Bay seasoning, drizzled with lemon juice, and sprinkled with fresh parsley. A quintessential summer meal with which to celebrate the Memorial Day weekend on our deck.
Oven Roasted Southern Shrimp “Boil” (adapted from “Be My Guest with Ina Garten” on the Food Network.)
1 pound small (1-inch diameter) Yukon Gold potatoes, halved Extra-virgin olive oil Old Bay seasoning Kosher salt and freshly ground black pepper 3 ears corn, husked and cut across in 1½-inch chunks 1 pound smoked kielbasa, sliced ½-inch-thick diagonally 1½ pounds large (16- to 20-count) shrimp in the shell 2½ tablespoons minced fresh parsley 2 lemons Prepped Ingredients
2. In a large (13 x 16-inch) roasting pan, toss the potatoes with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Spread the potatoes in a single layer, cut sides down, and roast for 12 minutes. Potatoes with oil and seasoning
3. Meanwhile, place the corn in a medium bowl, add 1½ tablespoons olive oil, 1½teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper and toss well. Seasoned corn
4. When the potatoes are done, turn them with a small spatula and spread out in the pan. Turning the potatoes
5. Add the corn and kielbasa, toss with a spatula, and roast for 10 minutes. Adding corn and kielbasa
6. Meanwhile, place the shrimp in the same bowl and toss with 1 ½tablespoons olive oil, 2 teaspoons Old Bay seasoning, ½teaspoon salt, and ¼ teaspoon pepper. Seasoned shrimp
7. Add the shrimp to the pan and roast for 10 to 15 minutes, tossing halfway through, until the shrimp are just cooked through. Adding the shrimp
8. Sprinkle with the parsley and the juice of one lemon. Sprinkled with lemon juice and parsley
9. Cut the second lemon in wedges and serve hot in large warmed bowls with the lemon wedges and an extra bowl for discarding the corn cobs and shells. Plated
8. Sprinkle with the parsley and the juice of one lemon. Sprinkled with lemon juice and parsley
5. Add the corn and kielbasa, toss with a spatula, and roast for 10 minutes. Adding corn and kielbasa
Several weeks ago, my better half asked me to watch an episode of The Barefoot Contessa on the Food Network. The show featured Ina Garten making an oven-roasted Southern shrimp boil. Although I was skeptical at first about a roasted boil, I eventually understood that boiling was being swapped by pan roasting but maintaining all the makings of a shrimp boil. Needless to say, I was impressed.
3. Meanwhile, place the corn in a medium bowl, add 1½ tablespoons olive oil, 1½teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper and toss well. Seasoned corn
2. In a large (13 x 16-inch) roasting pan, toss the potatoes with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Spread the potatoes in a single layer, cut sides down, and roast for 12 minutes. Potatoes with oil and seasoning
Our Favorite Ina Garten Shrimp Recipe Videos | Barefoot Contessa | Food Network
FAQ
What does Ina Garten serve with her shrimp scampi?
How do you cook shrimp in a gratin?
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly.
Is shrimp ok on a soft diet?
Yes, you can, but as long as they are well cooked, and preferably cut into small pieces before eating. All very tender meats can go in.
What does Ina Garten roasted shrimp taste like?
Ina Garten Roasted Shrimp with Feta Flavorful and hearty, this dish combines the fresh taste of shrimp with the rich tang of feta cheese. Complemented with fennel and spiced up with garlic, the depth of the tomato-based sauce provides a delightful contrast.
What is Ina Garten shrimp scampi?
Ina Garten’s shrimp scampi is just as rich, juicy, and delicious as any you’d get in Italy. A couple of key differences are the addition of shallots and the lack of white wine. Shallots are sweeter, giving the dish a nice, balanced finish. And you’ll use lemon for acidity instead of wine.