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From the farm haul · one glorious sheet pan

Sheet-Pan Shrimp Boil with Old Bay Lemon Dip

New potatoes, corn, andouille + beer-steamed shrimp

Buttery new potatoes, corn, roasted lemon, and sizzling andouille share the pan with a foil pouch full of seasoned shrimp and pilsner. Pour every drop of the pouch liquid over the pan, then dip freely.

Yield
Serves 4
Total time
About 1 hour 5 minutes
Active time
About 15 minutes
Method
Sheet pan + foil pouch

Gather for the pan

Ingredients

The boil gets the big pan, and the dip gets its own little bowl

Butter, roast, steam, and pour

Make the shrimp boil

Keep the pouch tightly sealed until the pan comes out
  1. 1

    Give the potatoes a head start

    Heat the oven to 400°F. Cut the potatoes into halves or quarters, aiming for pieces of a similar size. Put them in a microwave-safe bowl with about 1 tablespoon of water, cover with microwave-safe plastic wrap, and microwave for 6 minutes.

  2. 2

    Load the sheet pan

    In a large bowl, toss the corn, lemon quarters, potatoes, andouille, melted butter, and chopped thyme. Spread everything on a large sheet pan. Arrange both the sausage and potatoes cut-side down, then stand the corn on end.

  3. 3

    Seal the shrimp pouch

    Peel the colossal deveined shrimp before cooking, leaving the tails on if you like. Cross 2 sheets of aluminum foil inside a bowl to form the pouch. Add the shrimp and sprinkle with the seafood seasoning. Move the open pouch to the sheet pan, pour in the full 12-ounce can of beer, and seal the foil edges very well.

  4. 4

    Roast the whole party

    Roast for 35 to 45 minutes. The upright corn is your visual timer: when the tops begin to blacken, the pan is probably done or very close. Check that the potatoes are tender and the sausage is sizzling.

  5. 5

    Stir together the dip

    While the pan roasts, mix the mayonnaise, chives, Old Bay, Dijon, lemon zest, lemon juice, and a small pinch of salt. Refrigerate until serving.

  6. 6

    Let the pouch join the pan

    Remove the sheet pan from the oven. Carefully open the shrimp pouch away from your face because hot steam will escape. Pour the shrimp and all of the flavorful pouch liquid over the potatoes, corn, and sausage. Serve with the dip on the side.