We have had storms a few nights this past week…the old warm meets the cold air stuff. There are some leaves down from the trees and away from here trees are down and some people were without electricity. We got about 3-4 inches of rain this week. Our new rain gauge is a foreign one and we have yet to figure it out.
There was only only one doctor’s appointment this week, a pair of broken glasses fixed, and antibiotics for my tooth troubles. We began carving on those Christmas ornaments and we tried a new recipe.
Far Guy thought I was very courageous cooking something that is way out of the box for me.
Sheet Pan Shrimp Broil
1 pound red potatoes cut into chunks
3 ears corn, each cut crosswise into 6 pieces
1/4 cup - 1/2 cup butter
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic salt
1 pound medium shrimp, peeled and deveined
Boudin ( boo-dahn) sausage fron Floyd and Jess in Louisiana
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender
It makes enough for at least two meals, if I make this again I will pare it down some. It was a good way to use that Boudin Sausage that was languishing in the freezer. Boudin is a Cajun mixture of meat, rice and seasonings. Next time I will use a different type of sausage…maybe even a brat or two.
This whole meal is best served with beer…it was an after thought for us! If you have an old cookie sheet to use on the grill you could put this on the grill too…of course it will take a bit longer.
Just so you know I separated all of these foods on my plate.
The Baptisia australis is blooming. It’s common name is Blue False Indigo.
You are very adventurous. I sounds like something I would try except my hubby doesn't like shrimp. I think we are about to get your storms. Winds are picking up and rain is forecast. It has been in the 90's here all week. Have a great weekend.
We had a very wet and stormy day here yesterday, too. That dish does sound adventurous. :-)
Down here we call that a Low Country Boil, but we don't finish in the oven.
I saw that recipes last week and saved it. I'm wary of "new" recipes, but sometimes they just look good. Glad to hear that you enjoyed this one.
Horrible wind storms all around here, and some tornadoes, too. It's certainly been an odd spring.
Sounds good this way - the boils with everything mixed together in the pot worry me :)
Kudos for trying something out of your comfort zone.
They've got the possibility of rain every day for most of the coming week, too.
I'm amazed the little flowers can survive storms tree branches cannot--LOL! ;)
Oh good! A recipe that calls for Old bay. I only just bought soome for the first time when I wade something last month and wondered if I would ever use it again. Might have to try your recipe. Sorry about your tooth pain. That is not fun at all. Wow! 3-4 inches is quite a lot of rain for a week. Hope you get a chance to dry out. Have a great weekend.
Sounds good! No shrimp served here to the man of the house. I'd have to order that particular seafood at a café. When I was a kid, I only wanted one thing on my plate at a time. I finally graduated to more things but separated! What causes that habit? (I was going to say idiosyncrasy, but didn't know how to spell it so I looked it up.)
Your recipe sounds very good. My brother from Louisiana is here now and this would be right up his alley! We've been having storms here too! And lots of humidity!!
That does sound good! Glad your tooth is feeling better. Just caught up with your posts. I love the Flag Day post. I love our beautiful flag! Oh, I separate my food too and most of the time eat all of one thing on my plate before starting on another.
The recipe sounds wonderful. I've seen pictures of large pots of potatoes, corn, and seafood dumped on tables for people to pick through. I like you idea better. For a long time husband would not eat casseroles because he prefers all of his food separate on the plate. Me? All mixed up is fine.
Nice that you liked the recipe. I tried 2 new ones this week ( one savoury and one sweet) and neither one was much liked. Definitely won't make them again.
Sounds good. So you an I-don't-want-my-food-to-touch person. :-)
The weather is crazy around here this week, too. We were out of town last week, and drove home Sunday evening, while watching the lightning storms up north in the distance, with the rain coming in--we thought. By the time we turned off the highway to our county road, we discovered we had missed an hour-long hail storm. The temperature dropped to 47 degrees and there was still hail all over the shoulders and median by the time we passed by. A few days later, heard that storm had taken out one guy's entire strawberry crop--not a good thing for his business right now. And yet, in a couple of days, our temps will get up to 114F. What a crazy week it has been! Still can see the snow in the mountains, but don't know how long that will last!
I saw where you were getting some pretty hefty storms up your way. We had rain predicted all lat week and nary a drop...they are really bad about predicting for this area...either northwest or northeast but not north central AR. Not enough population evidently to care what happens to us.
The recipe sounds great except I would have to use another sausage. Where did you get it up North? We get lots of LA foods here but I've not seen boudin before. Yesterday they were selling fresh gulf shrimp in Mountain Home at a stand but I was past it by the time I noticed. I need a meal today and that sounds like a good one!
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