Succulent shrimp, smoky sausage, tender potatoes, and corn roasted together with lemon butter.
# What You'll Need:
→ Seafood
01 - 1.5 lbs large raw shrimp, peeled and deveined (tails on)
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 4 ears corn, cut into thirds
04 - 1 medium red onion, thickly sliced
05 - 2 tbsp fresh parsley, chopped
→ Sausage
06 - 12 oz smoked Andouille or kielbasa sausage, sliced into 1/2-inch rounds
→ Seasonings
07 - 3 tbsp olive oil
08 - 2 tsp Old Bay seasoning
09 - 1 tsp paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/2 tsp freshly ground black pepper
→ Lemon Butter
13 - 4 tbsp unsalted butter, melted
14 - 2 garlic cloves, minced
15 - Zest and juice of 1 large lemon
→ Garnish
16 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss halved baby potatoes and corn pieces with 1 tablespoon olive oil, 1 teaspoon Old Bay seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the sheet pan.
03 - Roast the potatoes and corn in the oven for 15 minutes.
04 - In the same bowl, combine shrimp, sausage slices, and sliced red onion. Toss with remaining 2 tablespoons olive oil, 1 teaspoon Old Bay seasoning, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Remove the pan from the oven and scatter the shrimp, sausage, and onion over the partially cooked potatoes and corn.
06 - Return the pan to the oven and roast an additional 10 minutes or until shrimp are pink and opaque and potatoes are tender.
07 - While roasting finishes, whisk melted butter with minced garlic, lemon zest, and lemon juice until combined.
08 - Remove the pan from the oven. Drizzle lemon butter over hot ingredients and gently toss to coat. Sprinkle chopped parsley over the top and serve with lemon wedges.
