Shrimp Boil Inspired Salad

Shrimp Boil Inspired Salad

I've been on a real southern cuisine kick recently and with Shrimp Boil season in full force, I just couldn't resist a sheet pan version featuring all the classics: spiced shrimp, andouille sausage, potatoes and corn all tossed with a chopped salad and creamy Old Bay dressing that is finger-licking good!

for the sheet pan Shrimp Salad:

• 3 cups baby potatoes, quartered (I like a mix of red and gold)

• Extra virgin olive oil

• Old Bay Seasoning

• 1 lb shrimp

• 2 andouille sausage links, halved lengthwise then quartered and sliced (6 oz total)

• 14 oz chopped romaine (I like Organic Girl)

• 1 cup cherry tomatoes, quartered

• 2/3 cup frozen corn

• 3 green onions, thinly sliced

for the creamy old bay dressing:

• 2 teaspoons Old Bay seasoning

• 1 cup mayonnaise

• 1 tablespoon white vinegar

• 1 lemon, juiced

Method:

1. Preheat the oven to 400F and line a sheet tray with parchment paper. Add the potatoes, 2 tablespoons of olive oil and 1 teaspoon of Old Bay seasoning and toss until evenly coated. Roast on the middle rack of the oven for 25 minutes.

   While the potatoes roast, mix the Old Bay dressing ingredients in a small mixing bowl and set aside.

2. Rinse the shrimp thoroughly and pat dry. Add the shrimp to a medium sized mixing bowl with 1 tablespoon of olive oil and ½ teaspoon of Old Bay seasoning. Toss to coat and set aside.

3. Once the potatoes have finished cooking, push them to one half of the sheet pan. Add the shrimp to one side of the remaining half, taking care not to overlap the shrimp, and add the andouille sausage to the other side of the sheet pan. Bake for another 10 minutes or until the shrimp is no longer opaque and the potatoes are fork tender.

4. To assemble the salad, toss the romaine, cherry tomatoes, corn, green onion and ½ cup of the Old Bay dressing together (note: the dressing makes extra, so toss and adjust the dressing to taste). Top the salad with the roasted potatoes, shrimp and andouille sausage and garnish with additional green onion. Serve immediately.

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Shrimp Boil Inspired Salad

Yield: 4

Author: Elise Smith

I've been on a real southern cuisine kick recently and with Shrimp Boil season in full force, I just couldn't resist a sheet pan version featuring all the classics: spiced shrimp, andouille sausage, potatoes and corn all tossed with a chopped salad and creamy Old Bay dressing that is finger-licking good!

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Ingredients

For the Salad:

• 3 cups baby potatoes, quartered (I like a mix of red and gold)
• Extra virgin olive oil
• Old Bay Seasoning
• 1 lb shrimp
• 2 andouille sausage links, halved lengthwise then quartered and sliced (6 oz total)
• 14 oz chopped romaine (I like Organic Girl)
• 1 cup cherry tomatoes, quartered
• 2/3 cup frozen corn
• 3 green onions, thinly sliced

For the Creamy Old Bay Dressing:

• 2 teaspoons Old Bay seasoning
• 1 cup mayonnaise
• 1 tablespoon white vinegar
• 1 lemon, juiced

Instructions

1. Preheat the oven to 400F and line a sheet tray with parchment paper. Add the potatoes, 2 tablespoons of olive oil and 1 teaspoon of Old Bay seasoning and toss until evenly coated. Roast on the middle rack of the oven for 25 minutes.
2. While the potatoes roast, mix the Old Bay dressing ingredients in a small mixing bowl and set aside.
3. Rinse the shrimp thoroughly and pat dry. Add the shrimp to a medium sized mixing bowl with 1 tablespoon of olive oil and ½ teaspoon of Old Bay seasoning. Toss to coat and set aside.
4. Once the potatoes have finished cooking, push them to one half of the sheet pan. Add the shrimp to one side of the remaining half, taking care not to overlap the shrimp, and add the andouille sausage to the other side. Bake for another 10 minutes or until the shrimp is no longer opaque and the potatoes are fork tender.
5. To assemble the salad, toss the romaine, cherry tomatoes, corn, green onion and ½ cup of the Old Bay dressing together (note: the dressing makes extra, so toss and adjust the dressing to taste). Top the salad with the roasted potatoes, shrimp and andouille sausage and garnish with additional green onion. Serve immediately.