A festive seafood medley of shrimp, sausage, potatoes, and corn roasted with lemon butter.
# The Ingredients You'll Need:
→ Seafood
01 - 1.5 pounds large raw shrimp, peeled and deveined, tails on
→ Vegetables
02 - 1.5 pounds baby potatoes, halved
03 - 4 ears corn, cut into thirds
04 - 1 medium red onion, thickly sliced
05 - 2 tablespoons fresh parsley, chopped
→ Sausage
06 - 12 ounces smoked Andouille or kielbasa sausage, sliced into 1/2-inch rounds
→ Seasonings
07 - 3 tablespoons olive oil
08 - 2 teaspoons Old Bay seasoning
09 - 1 teaspoon paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
→ Lemon Butter
13 - 4 tablespoons unsalted butter, melted
14 - 2 garlic cloves, minced
15 - Zest and juice of 1 large lemon
→ Garnish
16 - Lemon wedges, for serving
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss potatoes and corn 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 potatoes and corn for 15 minutes.
04 - In the same bowl, toss shrimp, sausage, and red onion with remaining olive oil, Old Bay seasoning, paprika, garlic powder, salt, and pepper.
05 - Remove sheet pan from oven and scatter shrimp, sausage, and onion over the partially cooked vegetables.
06 - Return to oven and roast for 10 more minutes, until shrimp are opaque and potatoes are tender.
07 - Whisk melted butter with minced garlic, lemon zest, and lemon juice.
08 - Remove sheet pan from oven, drizzle lemon butter over hot ingredients, and gently toss to coat. Sprinkle with parsley and serve with lemon wedges.
