I adore a good shrimp boil, but I DON'T adore cleaning up afterwards. This sheet pan shrimp boil is made on a single pan, minimizing cleanup, without minimizing the flavor or feel of a real shrimp boil.
What You Need:
1 pound baby red potatoes, quartered
1 1/2 pounds large shrimp, peeled and deveined, tail on or off (your choice)
4 ears of corn, each cut into 4 pieces
2 Cajun-flavored smoked andouille sausages, slice into 1/4 inch slices
2 large lemons, sliced
2 teaspoons minced garlic
2 tablespoons Old Bay seasoning
4 tablespoons melted butter
4 tablespoons chopped parsley
ground black pepper (to taste)
Creamy Dijon Sauce
1 cup mayonnaise (I prefer homemade)
2 teaspoons garlic powder
4 tablespoons fresh chives, finely chopped
2 teaspoons Dijon mustard
Juice of 1 large lemon
2 teaspoons fresh lemon zest
How To Make It:
1. Preheat oven to 425 degrees.
2. Boil the potatoes until slightly tender (10 minutes).
3. In a large bowl, combine the potatoes and all of the ingredients listed under 'shrimp mixture'. Stir gently to combine, and spread out on a large baking sheet.
4. Bake for roughly 15 minutes, until the shrimp is done and corn is tender.
5. Remove from oven and sprinkle with parsley. Serve with dipping sauce.
6. To make the sauce, simply stir all of the ingredients together in a small bowl.
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