Shrimp Boil



  • 1 lb jumbo shrimp, peeled and deveined
  • 1 lb andouille sausage, sliced
  • 1 lb baby potatoes, sliced in halves
  • 3 ears sweet corn
  • 4 garlic cloves, minced
  • 1 tbsp. creole seasoning
  • 3 tbsp. Miso Jalapeño dressing and marinade
  • Fresh parsley (for garnish)


  1. Preheat oven to 400°F. Lightly grease a large baking sheet.
  2. Toss potatoes, sausage, and half of the creole seasoning together on the baking sheet and spread into a single layer. Leave space for the corn.
  3. Place the ears of corn (either with husk still on or wrapped in foil) in the empty space. Cook for 25 minutes.
  4. Remove the pan from the oven to add the shrimp, garlic, remaining seasoning, and Miso Jalapeño to the pan.
  5. Return to oven and cook for 10-12 minutes, until shrimp are pink and opaque. Remove from oven.
  6. Set corn on the side to cool.
  7. When corn is cool enough to touch, remove the husks or foil and slice into 1" rounds.
  8. Add them back to the sheet, top with parsley, and serve family-style.
  9. Enjoy!


If you are worried about the spice level, either decrease the amount of creole seasoning or use Roasted Garlic dressing & marinade instead of Miso Jalapeño.

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