Speedy Shrimp Boil & Garlic Toast
This one-dish wonder packs all the flavours of New Orleans by combining tender shrimp, new potatoes, chunks of corn and smoky sausage in a flavourful broth. Plus, simply use the grill function to quickly make golden garlic toasts for dipping.
Ingredients
- 1small onion
- 3garlic cloves
- 2 tbspbutter
- 0.5 lb (about 2 cups)small baby potatoes (cut in half)
- 2 earsfresh corn (halved)
- 2cooked smoked sausage (like Andouille, sliced into 0.5" rounds)
- 2 tbspcajun or Old Bay seasoning
- 2bay leaves
- 450 g (21 to 24 count)large shrimp (peeled and deveined)
- 2 tbspsoftened butter
- 1 tbspgarlic (minced)
- 0.5French baguette (sliced into four even quarters)
- 2 tbspchopped fresh parsley
- 0.5lemon (juiced)
- Hot sauce for serving (optional)
Steps
STEP 1
Thinly slice onion and garlic.
STEP 2
Add onion, garlic and 2 tbsp butter to oval microwave-proof casserole dish (2.8 quart) and cover with a glass top or plastic wrap to lock in steam. Cook 3 minutes on 100% power. Remove glass top/plastic wrap (be careful – steam is hot).
STEP 3
Add potatoes, corn, sliced smoked sausage and seasoning. Stir to combine well.
STEP 4
Add broth and bay leaves. Cover with glass top/plastic wrap. Cook, stirring once, for 15-20 minutes at 100% power until potatoes are tender.
STEP 5
Add shrimp, re-cover with glass top/plastic wrap and cook 3 more minutes or until just cooked through. Remove dish from microwave and keep warm.
STEP 6
In a small bowl, stir together softened butter and garlic. Brush over baguette quarters and sprinkle with salt and pepper.
STEP 7
Place bread directly on metal grill rack. Using the GRILL function, grill until golden and toasted, approximately 3 minutes.
STEP 8
Using a slotted spoon, transfer shrimp, sausage, potatoes and corn to a large serving bowl. Toss with a ½ cup of cooking liquid, lemon juice and chopped parsley. Serve with garlic toast and hot sauce, if desired.
Enjoy
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