Sheet-Pan Shrimp Boil with Sausage, Corn and Potatoes

By Sprig Originals ✓ · cooked up in Sprig

All the flavour of a Lowcountry shrimp boil with none of the giant pot of water. Baby potatoes, smoky andouille, sweet corn rounds and Old Bay shrimp roast together on a single tray until the potatoes are crisp-edged and the shrimp are just pink. Squeeze over lemon, scatter parsley, and put the whole pan on the table.

Ingredients

• 1.5 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp Old Bay seasoning
• 1 tsp kosher salt
• 12 oz andouille or smoked sausage, cut into 1/2-inch coins
• 3 ears corn, husked and cut into 1-inch rounds
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter, melted
• 4 cloves garlic, finely chopped
• 1 tsp Old Bay seasoning (for the shrimp)
• 1 lemon, cut into wedges
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the oven to 425°F (220°C). On a large rimmed sheet pan, toss the halved baby potatoes with the olive oil, 1 tablespoon Old Bay and the salt. Spread them cut-side down in a single layer and roast for 20 minutes.
2. Pull the pan out and add the sausage coins and corn rounds. Toss everything together with a spatula, spread back out, and roast for another 12 minutes, until the potatoes are tender when pierced and the sausage edges are browned.
3. While that roasts, stir the melted butter, garlic and remaining 1 teaspoon Old Bay together in a bowl, then toss the shrimp through it until coated.
4. Scatter the shrimp and all the garlic butter over the pan, nudging them into the gaps so they sit directly on the hot metal. Roast 7 to 8 minutes more, until the shrimp are pink and opaque and curled into loose Cs — do not go past this or they toughen.
5. Squeeze two lemon wedges over the whole pan, scatter with parsley, and serve straight from the tray with the remaining lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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