Oven-Baked Shrimp Boil

No ratings yet

Oven-baked shrimp boil where everything goes into one Dutch oven and comes out ready to eat in under an hour. Sausage, corn, potatoes, and shrimp all cook together in a KC BBQ rub-spiced corn stock, and the pot liquor-style sauce that builds at the bottom is better than anything you'd get from a traditional boil. You will want to mop up the buttery sauce with crusty bread.

Prep Time10

Cook Time47

Total Time57

Course: Main Course

Cuisine: American

Keyword: corn, corn stock, new potato, sausage, shrimp, shrimp boil, spicy

Servings: large servings

Calories: 618kcal

Author: Ali Mairet

Equipment

6-8 quart Dutch oven
instant-read meat thermometer
tongs

Ingredients

Spicy KC BBQ Rub (makes just over ⅓ cup)

1 tablespoon Diamond Crystal kosher salt 8.3 grams
1 tablespoon brown sugar 12 grams
1 tablespoon chili powder 6 grams
1 tablespoon smoked paprika 6.8 grams
1 tablespoon ground coriander 4.4 grams
1 teaspoon ground cumin 2.2 grams
½ teaspoon cayenne pepper 1.6 grams

Shrimp Boil

2 cups corn stock or water
1 tablespoon Spicy KC BBQ rub mix
12 ounces sausage of your choice cut into 2-inch chunks
16 ounces baby new potatoes cut into 1-inch pieces
6 ears corn on the cob, shucked and cut in half
2 pounds 13/15 count, large, uncooked, dethawed, shell & tail-on shrimp

To Finish

4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons fresh lemon juice ½ a lemon
2 tablespoons Spicy KC BBQ rub mix

Instructions

Adjust the oven racks to fit the Dutch oven and lid. Preheat oven to 400℉.
Bring the corn stock and 1 tablespoon of spicy KC BBQ rub to a boil in a Dutch oven. Add the sausage, potatoes, and then corn. Cover the Dutch oven and put it in the oven. Bake for 40 minutes or until the potatoes are just soft when pierced with a fork.
Remove the Dutch oven from the oven. Top with the shrimp. Cover and cook 5 minutes until the shrimp are just done to an internal temperature of 135-140℉. The shrimp on top will cook faster. If they need more time to cook, toss the shrimp with tongs, replace the lid, and cook for 2 minutes longer.
Remove from the oven. Remove the lid. Add the butter, lemon juice, salt, and 2 tablespoons of the spicy KC BBQ rub. Toss gently with tongs to coat everything.
Dump it onto a large serving platter, then use a spoon to scoop up the sauce. Sprinkle more spicy KC BBQ rub over the top. Serve with crusty bread to soak up the sauce.

Notes

To Double This Recipe:

The ratio of corn stock to ingredients is specific, and scaling up in a single Dutch oven throws off the steam and the sauce. Use a second Dutch oven and run two pots simultaneously. Everything else stays the same.

Storage & Reheating:

Leftovers: Store covered in the refrigerator for up to 2 days.

Reheating: Microwave in 20-second increments just until warmed through. Stop before they're hot, or the shrimp will overcook.

Freezing is not recommended.

Nutrition