My wife and I made this recipe for our dinner today. An we enjoyed it very much. Thank You for sharing this recipe with us it was delicious This was a great dish! I will make again! I used some spices I had on hand but I may add some soy sauce next time.
made as written and served with Jasmine rice. delicious wth a mild taste. This was easy and very good. I added 1/4 tsp. of red pepper flakes to the shrimp and served over angel hair pasta. Needs Soy Sauce. The leftovers of this dish tasted better with a dash of Soy Sauce (I use the low-sodium varity)
INGREDIENTS
1 pound shrimp, peeled and deveined
1 (12 ounce) package smoked andouille sausage, thinly sliced
1 pound small new potatoes
3 ears corn, each cut into 6 pieces
1 cup (2 sticks) unsalted butter, melted
5 cloves garlic, minced
1 lemon, sliced into wedges
2 tablespoons fresh parsley, chopped
1 ½ tablespoons Old Bay seasoning
PREPARATION
Preheat oven to 400°F and lightly grease a baking sheet.
Bring a large pot of salted water to a boil and add corn and potatoes. Cook 5 minutes until potatoes are nearly tender. Drain well and set aside.
Meanwhile, in a large bowl, combine melted butter, garlic, and Old Bay seasoning.
Add potatoes, corn, shrimp, and sausage to bowl and gently toss to combine.
Spread everything out on baking sheet and place in oven. Bake until shrimp are opaque and corn is tender, about 12-15 minutes.
Sprinkle parsley over the top and serve immediately with lemon wedges.