No-Boil Shrimp Boil
Ingredients
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1 pound quartered baby yukon potatoes
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6 ounces andouille sausage
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2 mini corn on the cobs
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2 teaspoons Old Bay seasoning
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½ teaspoon salt
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½ teaspoon black pepper
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3 tablespoons melted unsalted butter
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the food
To the June Pan, add the quartered potatoes, sausage coins, corn, Old Bay, salt, pepper and melted butter. Toss to coat and spread in an even layer.
1 pound quartered baby yukon potatoes
6 ounces andouille sausage
2 mini corn on the cobs
2 teaspoons Old Bay seasoning
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons melted unsalted butter
June Pan
measuring spoons
spatula
Roast the food
Transfer the June Pan to the middle shelf of the June Oven. Cook the food 35 minutes, until the potatoes and corn are tender and the sausage is browned. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Season the shrimp
While the food cooks, add the shrimp, Old Bay, paprika, lemon juice, salt and melted butter to a medium bowl. Toss to coat and cover with plastic wrap. Refrigerate until ready to use. The butter may solidify but that’s okay.
1 pound jumbo shrimp
2 teaspoons Old Bay seasoning
1 teaspoon paprika
1 teaspoon lemon juice
¼ teaspoon salt
2 tablespoons melted unsalted butter
medium bowl
plastic wrap
Make the sauce
Add the mayonnaise, minced chipotle, parsley, lemon juice and olive oil to a small bowl. Stir to combine and set aside.
⅓ cup mayonnaise
1 tablespoon chipotle peppers in adobo sauce
1 tablespoon chopped parsley
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
small bowl
measuring cups
Add the shrimp
When June notifies you, remove the June Pan from the June Oven and set on a cooling rack. Set the June Roasting Rack in the June Pan, covering the food. Remove the shrimp from the refrigerator and arrange them in a single layer on the June Roasting Rack with space between each piece for air to circulate.
cooling rack
June Roasting Rack
Preheat the June Oven
Preheat the June Oven to 400°F on the Roast cook mode using the button below.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the largest shrimp.
June Food Thermometer
Roast the shrimp
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the shrimp until it’s cooked through, about 6 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Rest and serve
With protected hands, unplug the June Food Thermometer from the jack. Remove the June Pan from the June Oven and transfer the food to plates. Allow the shrimp to rest 3 minutes, then garnish with chopped parsley, if using. Serve hot with the dipping sauce and/or the lemon wedges for squeezing, if using.
3 tablespoons chopped parsley
4 lemon wedges