Baked Seafood Boil, Sheet Pan Seafood Boil, Bouilli de fruits de mer
9 steps
Prep:30minCook:35min
Baked Seafood Boil, Sheet Pan Seafood Boil, (Bouilli de fruits de mer.
Updated at: Thu, 17 Aug 2023 08:05:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories1328.2 kcal (66%)
Total Fat81 g (116%)
Carbs63.2 g (24%)
Sugars3.2 g (4%)
Protein83.1 g (166%)
Sodium6096.3 mg (305%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 poundsmini potatoes
6crab legs
1 poundshrimp
large, peeled and de-veined
12 ouncesturkey sausage
sliced into 1/4-inch medallions
6lobster tails
3 earscorn
cut into thirds
2 Packsranch dip powder
6 TBSPSSmoked paprika
4 TBSPSlemon pepper
4 TBSPSonion powder
4 TBSPSgarlic powder
4 tbspscajun seasoning
4 TBSPSfish seasoning
2 TBSPSseasoning
2 TBSPSherb de Provence
2 TBSPSblack pepper
½ cupminced garlic
1lemon
juice of, medium
2 cupsunsalted butter
divided
1 cupfresh parsley
chopped, divided
Instructions
Step 1
Preheat the oven to 350F. Boil your mini potatoes in unsalted water.
Step 2
2 Mix all seasoning and reserve half cup of butter and 1/3 of the parsley and ½ of the minced garlic..
Step 3
3 Coat the potatoes and seafood with the seasoning mixture.
Step 4
Arrange the coated corn, potato, seafood in two large baking pan.
Step 5
4 Mix the 2nd 1/3 of the parsley with the remaining 1/2 minced garlic, and ½ cup of butter left.
Step 6
Drip the garlic parsley mixture all over ingredients in the baking pan.
Step 7
Cover with aluminum foil and bake for 20mins
Step 8
5 Remove and top it with the last 1/3 of the chopped parsley and some lime.
Step 9
Serve and reserve the sauce at the bottom of the baking pan for extra dipping.
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