Ingredients
Units
Scale
- 12 frozen shrimp, thawed at room temperature, deveined & cleaned
- 2 tsp Old Bay seasoning
- 2 Tbsp safflower or canola oil
- 1 lb (0.45 kg) red potatoes, scrubbed, washed, & quartered
- 2 Tbsp butter, melted
- 4 sprigs of dill, washed & stem removed
- 4 cloves of garlic, chopped or crushed
- 2 corn husks, quartered
- (optional) 1 sprig Rosemary, de-stemmed & roughly chopped
- (optional) 1 Tbsp chives, roughly chopped
Instructions
- Line a sheet pan with foil & preheat the oven to 375 ºF.
- Whisk together Old Bay, garlic, rosemary, & dill in a mixing bowl. Toss together shrimp, corn, & potatoes into the butter. Set aside for 10 minutes, allowing shrimp to reach room temperature.
- Place shrimp & vegetables in the middle of the sheet pan, spreading out evenly. Drizzle oil over the shrimp & vegetables.
- For one huge shrimp bake package, fold the edges of the foil from opposite ends like an envelope to create a pocket. Grab another sheet of foil to wrap the shrimp bake completely & tightly. Otherwise, you can divide the shrimp bake into smaller packages for individual servings.
- Bake for about 20-25 minutes.
- After removing from oven, allow packages to rest for 10 minutes. Carefully unwrap the foil & top with dill, chives, & pepper.
Notes
- Thawing the shrimp should take about 3 hours or more at room temperature. Fill a medium-sized bowl with lukewarm water. Place frozen shrimp in a plastic bag & submerge in water. You can use fresh shrimp if you don’t want to thaw frozen shrimp!
- To clean the shrimp, give the shrimp a quick rinse & add about a tablespoon of baking soda & cover the shrimp with distilled white vinegar. Let it sit for about 20 minutes. Mix it about with a spoon. Foaming is a normal chemical reaction when vinegar & baking soda is mixed, which neutralizes odor.
- Prep Time: 20 m
- Cook Time: 25 m
- Category: Mains
- Method: Baked
- Cuisine: New American