Name: Air-Fryer South Carolina-Style Shrimp Bake
Total time: 30 min
Ingredients: 8 ounces red potatoes , unpeeled, cut into 1-inch pieces; 1 ear corn , husk and silk removed, cut into 2-inch rounds; 2 teaspoons vegetable oil; 2 teaspoons Old Bay seasoning; ¼ teaspoon pepper; 8 ounces extra-large shrimp (21 to 25 per pound); 6 ounces andouille or chorizo sausage , cut into 1-inch pieces; 2 garlic cloves , minced; 1 tablespoon chopped fresh parsley

Why This Recipe Works

Translating this stew meant for large gatherings to the air fryer might sound curious, but we had a hunch that it would prove ideal for two people, speeding up the process (no need to boil water!) and concentrating the flavors in the hot-air environment. Just like the boiled original, the dish would be a one-“pot” meal, which is a big part of its charm but can also be its downfall. Cooks often throw everything into the pot at once, resulting in mushy potatoes, mealy corn, and rubbery shrimp. The same proved true in the air fryer. We found that staggering the cooking times of the components permitted each to cook just right. We started by seasoning cubes of potatoes and 2-inch rounds of corn with Old Bay and giving them a head start in the air fryer. Meanwhile, we tossed andouille sausage and shrimp (with the shells snipped for easy peeling but left on to protect the delicate meat) with more Old Bay and a liberal dose of minced garlic. Adding them to the basket on top of the vegetables brought them close to the heating element for better browning; they cooked through in almost no time. In just 30 minutes we were able to produce tender potatoes and corn, juicy shrimp, and smoky sausage, perhaps the easiest-ever take on the South Carolina classic.

Instructions

Toss potatoes and corn with 1 teaspoon oil, 1 teaspoon Old Bay, and pepper in bowl; transfer to air-fryer basket. Place basket in air fryer, set temperature to 400 degrees, and cook for 12 minutes, tossing halfway through cooking.

Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely.

Toss shrimp and sausage with garlic, remaining 1 teaspoon oil, and remaining 1 teaspoon Old Bay in now-empty bowl. Arrange shrimp and sausage on top of vegetables. Return basket to air fryer and cook until shrimp are opaque throughout, 6 to 8 minutes, tossing halfway through cooking. Transfer to serving platter and sprinkle with parsley. Serve.