Sheet Pan Shrimp and Sausage Bake

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Ingredients

cooking spray

1 lb baby Yukon Gold potatoes, quartered

4 ears corn, husked

4 Tbs olive oil, divided

3 Tbs Creole seasoning

1 lemon, juiced

1 Tbs minced garlic

2 tsp Italian seasoning

1 tsp paprika, divided

½ tsp red pepper flakes

1 pinch salt and ground black pepper

1 red bell pepper, cut into 2-inch pieces

1 yellow bell pepper, cut into 2-inch pieces

1 orange bell pepper, cut into 2-inch pieces

1 ½ cups cherry tomatoes, halved

1 onion, cut into 2-inch pieces

4 link (raw dimensions: 4″ long x 7/8″ dia), cooked andouille sausages, sliced

1 lemon, cut into wedges

1 lb uncooked medium shrimp, peeled and deveined

½ tsp Creole seasoning

2 Tbs chopped fresh parsley, or to taste

2 Tbs finely chopped green onion, or to taste

Directions

  1. Preheat the oven to 425 degrees. Spray a large sheet pan with cooking spray.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
  3. Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
  4. Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
  5. Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
  6. Bake in the preheated oven for 8 minutes.
  7. Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
  8. Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

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