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Summer Shrimp Boil Casserole with Corn, Potatoes and Old Bay
Get ready for a delicious twist on a classic summertime favorite with this Summer Shrimp Boil Casserole that combines succulent shrimp, sweet corn, tender potatoes, and the iconic flavor of Old Bay seasoning!
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 medium potatoes, diced
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10 minutes.
Add the corn to the pot and cook for an additional 2-3 minutes. Drain and set aside.
In a large mixing bowl, combine the shrimp, Old Bay seasoning, garlic powder, onion powder, heavy cream, and half of the cheddar cheese. Mix well.
In a greased baking dish, layer the cooked potatoes and corn at the bottom.
Pour the shrimp mixture over the potatoes and corn, then sprinkle the remaining cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the shrimp are cooked through and the cheese is bubbly and golden.
Remove from the oven and let cool slightly before serving. Garnish with chopped green onions.
Kitchen Tools
- Large pot for boiling
- Mixing bowl
- Baking dish
- Colander
- Measuring cups and spoons
- Sharp knife for dicing
Chef's Tips
Troubleshooting
Recipe Variations
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Nutrition Facts
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Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just ensure to thaw them properly before cooking.
You can create your own blend using celery salt, paprika, and cayenne pepper.
Add cayenne pepper, red pepper flakes, or a spicy sausage to amp up the heat.
Absolutely! It keeps well in the refrigerator and is easy to reheat.
Yes, assemble the casserole and refrigerate it; just adjust cooking time as needed.