1 lb New Potatoes (or Small Round Potatoes)
3 ears Corn on the cob , cut into smaller pieces
1/4 cup Butter Melted
4 cloves Garlic Minced
1 tbsp Old Bay Seasoning
1 lb Shrimp Peeled and de-veined
1 pkg (12 oz) Andouille Sausage Thinly sliced (or smoked link sausage)
1 Lemon - cut into wedges
1 tbsp Parsley
1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in the corn during the last 5 minutes of cooking time. Drain well.
3. In a small bowl, combine butter, garlic, and Old Bay Seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in the corn during the last 5 minutes of cooking time. Drain well.
3. In a small bowl, combine butter, garlic, and Old Bay Seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley.
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