SHEET PAN SHRIMP BOIL

SHEET PAN SHRIMP BOIL

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

I have a hot date waiting for me…

With four short legs. Massive ears. And a sweater vest.

Yes.

My Valentine’s date tonight is Butters. And we’ll be staying in, away from the crowds, the flowers and the jewelry.

Instead. We have this, and it’s better than roses or a blue Tiffany box.

It comes on a sheet pan with shrimp, sausage, potatoes and corn. Plus. There’s plenty of garlic.

So maybe it worked out that I didn’t have a human date tonight. Because Butters doesn’t discriminate against garlic breath.

INGREDIENTS:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. In a small bowl, combine butter, garlic and Old Bay seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.

SHEET PAN SHRIMP BOIL
Print Recipe
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
SHEET PAN SHRIMP BOIL
Print Recipe
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Ingredients
Servings:
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Banana Foster Dutch Baby for Father’s Day

Banana Foster Dutch Baby for Father’s Day

Dutch babySunday is Father’s Day.  Why night surprise dad with this yummy Banana Foster Dutch Baby?

You can serve it for breakfast or brunch or even as dessert after lunch or dinnerr.  It’s absolutely wonderful.  It’s creamy and rich caramel sauce, homemade of course, goes lovely with fresh bananas sliced over a yummy dutch baby pancake.

But first you might ask what exactly is a Dutch Baby.  Well it’s basically a German Pancake; it’s a cross between a crepe and a popover.  Traditionally German Pancakes are small round flat cakes but the American version somehow ended up being a large round pouffy cake best made in a cast iron skillet.

 

My Banana Foster Dutch Baby uses the basic recipe I use for the Dutch Baby with Lemon Curd and Blueberries.  I just use different toppings.  Click here for that recipe.

While you’re making the Dutch Babies in the oven you can make my simple homemade caramel sauce, or you can make the sauce earlier.  I always keep a jar in the fridge because the sauce is yummy on just about everything including ice cream, cakes, and fruit.  It’s great for dipping too!

Anyway once your Dutch Babies are done top it with sliced bananas drizzled with caramel sauce, then top it all off with whipped cream! You can’t possible go wrong!

Banana Foster Dutch Baby

Ingredients:

Dutch Baby or Mini Dutch Babies – Click here for the basic recipe

2 – 3 Bananas, sliced

Caramel Sauce – scroll down for the recipe

Whipped cream

Directions:

Make one large or 2 mini Dutch Babies according to the recipe

Make a batch of caramel sauce

Top with sliced bananas

Drizzle with caramel sauce

Top with whipped cream

Homemade Caramel Sauce
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Homemade Caramel Sauce
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Ingredients
Servings:
Instructions
  1. In a heavy sauce pan combine all ingredients except Vanilla Extract and stir over medium high heat
  2. Bring to a boil
  3. Cook for another 10 minutes or until it thickens - stir constantly
  4. Remove from heat and stir in vanilla extract
  5. Serve warm or store in a container in the refrigerator.
Recipe Notes

Refrigerated sauce may become too thick.  Heat in microwave for 30-60 seconds or until it loosens up enough to use.

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Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies Everyone loves brownies, it’s the ultimate comfort food, rich, chewy, and chocolaty, it triggers all your happy spots.

I have made brownies from box mixes and from scratch, my favorite ones are those that I make using the recipe I found in a mystery novel I read.  I call them Triple Chocolate Brownies, but in the book they’re called Scout’s Brownies.

I’d like to share the recipe I found in  Diane Mott Davidson’s book “Dying for Chocolate”.  I read this book years ago and have been making these amazing brownies since.  They really are “to die for”.  They’ve become a family favorite.

If possible try to use the same brands the recipe calls for.

Ingredients:

1 cup unsalted butter

3 ½ oz. Valrhona or best quality unsweetened chocolate squares

3 tbs. Valrhona or European style cocoa powder

1 ½ cups all-purpose flour

½ tsp. baking powder

1  tsp. salt

4 eggs

2 cups sugar

1 tsp. vanilla extract

1 cup Ghirardelli chocolate chip morsels

Directons:

  • Preheat oven 350 degrees
  •  Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  • Sift together cocoa, flour, baking powder, and salt
  •  Beat eggs until creamy
  • Beating constantly slowly add sugar
  • Add vanilla and cooled chocolate mixture
  • Stir in dry ingredients until just combined
  •  Spread batter into buttered 9”x13” baking pan
  •   Sprinkle chocolate chips over surface
  •    Bake 30-35 mins.  or until center is set

Cool completely before cutting into 32 brownies.  Serve with a glass of ice cold milk for an awesome treat.                                                                                                                                        

Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Instructions
  1. Preheat oven 350 degrees
  2. Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  3. Sift together cocoa, flour, baking powder, and salt
  4. Beat eggs until creamy
  5. Beating constantly slowly add sugar
  6. Add vanilla and cooled chocolate mixture
  7. Stir in dry ingredients until just combined
  8. Spread batter into buttered 9”x13” baking pan
  9. Sprinkle chocolate chips over surface
  10. Bake 30-35 mins. or until center is set
  11. Cool completely before cutting into 32 brownies.
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