Ingredients
1lbbaby potatoes
4earscorn on the cob
1onion
¼cupmelted butter,plus
2tbspolive oil
4clovesgarlic,minced
1tbspold bay seasoning
1lbshrimp
12ozsmoked andouille sausage
¼cupmelted butter
2clovesgarlic,minced
fresh cracked black pepper
1tbspfresh chopped parsley
1tbspfresh chopped green onions
2lemons,cut into wedges for serving
Preparation
Preheat oven to 425 degrees F. Lightly grease a large baking sheet or tray with nonstick cooking oil spray or a smear of butter.
In a large pot of salted boiling water, cook potatoes and onion wedges for 5 minutes. Add in corn, mix through and continue boiling until potatoes are just tender for about 5 to 7 minutes. Drain well.
Arrange cooked potatoes and corn on prepared baking sheet with shrimp and sausage.
Mix together melted butter, olive oil, garlic and Old Bay seasoning in a small bowl. Pour over the butter mixture and gently toss until all ingredients are evenly coated.
Bake until shrimp are opaque and cooked through and corn is tender, about 10 minutes. Broil for 1 to 2 minutes for crispy edges.
After baking, mix an extra 2 tablespoons of melted butter with 1 clove minced garlic. Pour over the shrimp and lightly mix through with 2 spoons.
Top with pepper, parsley and green onions. Serve on the table with lemon wedges, a tin of Old Bay for extra seasoning and hot sauce.
