Summer Sheet Pan Shrimp Boil
This sheet pan shrimp “boil” is easy enough for a busy weeknight, yet packs a lot of flavor! No need for the large propane tanks to heat up the large pots outside! If you’re like me and don’t like seafood, just leave out the shrimp! This is perfect with some nice crusty bread to sop up the delicious butter sauce!
- 1 lb baby potatoes, cut into 1/2 inch pieces (Yukon gold or red potatoes both work)
- 3 ears of corn, husks on or wrapped in foil
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Simply Savory by Rachel Cajun Lagniappe Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 pound smoked andouille sausage, sliced into 1-inch rounds
- 1 lemon, cut into wedges
- 1 tablespoon finely chopped fresh parsley leaves
- ½ tablespoon Old Bay seasoning
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 7-8 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
- In a large bowl, combine butter, garlic, Cajun Lagniappe, and Old Bay seasoning.
- Stir potatoes, corn, shrimp and sausage in butter mixture and gently toss to combine. Place in a single layer onto the prepared baking sheet.
- Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, garnished with parsley, if desired.