Sheet-Pan Shrimp Boil

Ingredients

• 1 1/2 lb baby potatoes, halved
• 3 ears corn, each cut into 3 pieces
• 12 oz smoked andouille sausage, sliced 1/2 inch thick
• 1 1/2 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp Cajun or Old Bay seasoning
• 1 lemon, cut into wedges
• chopped parsley

Steps

1. Heat the oven to 425°F. Toss the potatoes with the oil and half the seasoning on a large rimmed baking sheet. Roast 20 minutes.
2. Mix the melted butter, garlic and remaining seasoning.
3. Add the corn and sausage to the pan, brush the corn with some of the butter, and roast 10 minutes.
4. Toss the shrimp with the rest of the butter and add to the pan. Roast until the shrimp are pink and opaque, 6 to 8 minutes.
5. Squeeze lemon over, sprinkle with parsley and serve.

TipUse frozen shrimp if you like; thaw them in cold water and pat dry first.