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  • 1 lb jumbo shrimp, peeled and deveined
  • 13 ounces andouille sausage, sliced into 1 inch rounds
  • 1 lb baby potatoes, cut into ½ inch pieces (I used baby tri color potatoes, yukon gold or red potatoes also work)
  • 3 ears of corn, husks on or wrapped in foil
  • 4 garlic cloves, minced
  • 1 tablespoon creole seasoning
  • Fresh parsley, chopped for garnish


  • Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
  • Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
  • Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
  • Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook 10-12 minutes, until shrimp are pink and opaque. Remove from heat. Set ears of corn on the side to cool.
  • When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.

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