Prep: 30 mins | Cook: 30 mins | Total: 1hr | Serving: 6 | Yield: 6 servings
This recipe is a feast! Invite friends over and enjoy this amazing meal with them! If you are a huge fan of shrimp, sausage, and corn, this is the best recipe for you to try. It is very easy and after following these steps, I am sure that you are gonna master how to cook this awesome dish. I hope you all love it. Enjoy!
INGREDIENTS
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1 serving Pam Butter Cooking Spray-1/3 Sec Spray IHF
1 pound Yukon Gold potatoes, raw
4 ears Corn, sweet, yellow, raw
4 tablespoons oil, olive, salad or cooking
3 tablespoons Creole-style seasoning
1 Lemons, raw, with peel
1 tablespoon Garlic, raw
2 teaspoons Italian seasoning
1 teaspoon Spices, paprika
½ teaspoon dried red pepper flakes
1 pinch Salt, table
1 Pepper, sweet, red, raw; red bell pepper
1 Pepper, sweet, yellow, raw; yellow bell pepper
1 Pepper, sweet, orange, raw; orange bell pepper
1 ½ cups Cherry Tomatoes, Each
1 onions, raw
4 link of cooked andouille sausage, pork, and beef, cooked (raw dimensions: 4″ long x 7/8″ dia)
1 Lemons, raw, with peel
1 pound Shrimp, fresh, raw, medium (31-35)
½ teaspoon Creole-style seasoning
2 tablespoons Parsley, raw
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
HOW TO MAKE SHEET PAN SHRIMP AND SAUSAGE BAKE
Step 1: Ready the oven and preheat to 425 degrees F.
Step 2: Apply cooking spray in a large sheet pan. Set aside.
Step 3: Place a large pot on the stove and pour in water. Add salt and turn the heat to high.
Step 4: Add in the potatoes and bring the water to a boil.
Step 5: Turn the heat down to medium-low and simmer for 10 to 13 minutes or until the potatoes are nicely tender.
Step 6: Add in corn and allow it to boil for another 5 minutes. Drain and slice the corn into 3.
Step 7: In a small mixing bowl, add 3 tablespoons of Creole seasoning, 3 tablespoons of olive oil, Italian seasoning, lemon juice, garlic, red pepper flakes, 1/2 teaspoon of paprika, salt, and pepper. Stir until well mixed then set aside.
Step 8: In a large mixing bowl, add in the corn, boiled potatoes, cherry tomatoes, onion, bell peppers, and sliced sausage. Stir until well mixed then transfer in the seasoning mixture.
Step 9: Transfer the mixture into the prepared sheet and arrange it in a single layer. Put the lemon wedges on the sides of the pan.
Step 10: Place inside the preheated oven and bake for 8 minutes or until cooked through.
Step 11: In a medium mixing bowl, add in the shrimp, 1/2 teaspoon of paprika, 1 tablespoon of olive oil, 1/2 teaspoon of Creole seasoning. Stir until well mixed. Allow the shrimp to marinate for at least 3 to 5 minutes.
Step 12: Remove the sheet pan from the oven and transfer in the marinated shrimp.
Step 13: Put the sheet pan back to the oven and cook for another 6 to 8 minutes or until the shrimp is juicy.
Step 14: Remove from the oven and remove the lemon wedges.
Step 15: Add freshly chopped green onions and parsley on top as a garnish.
Step 16: Serve and enjoy!
Nutrition Facts:
Per Serving: 332.5 calories; 120.1 mg cholesterol; 1010.2 mg sodium; 18.9 g protein; 39.2 g carbohydrates
Ingredients
- 1 serving Pam Butter Cooking Spray-1/3 Sec Spray IHF
- 1 pound Yukon Gold potatoes, raw
- 4 ears Corn, sweet, yellow, raw
- 4 tablespoons oil, olive, salad or cooking
- 3 tablespoons Creole-style seasoning
- 1 Lemons, raw, with peel
- 1 tablespoon Garlic, raw
- 2 teaspoons Italian seasoning
- 1 teaspoon Spices, paprika
- ½ teaspoon dried red pepper flakes
- 1 pinch Salt, table
- 1 Pepper, sweet, red, raw; red bell pepper
- 1 Pepper, sweet, yellow, raw; yellow bell pepper
- 1 Pepper, sweet, orange, raw; orange bell pepper
- 1 ½ cups Cherry Tomatoes, Each
- 1 onions, raw
- 4 link of cooked andouille sausage, pork, and beef, cooked (raw dimensions: 4" long x 7/8" dia)
- 1 Lemons, raw, with peel
- 1 pound Shrimp, fresh, raw, medium (31-35)
- ½ teaspoon Creole-style seasoning
- 2 tablespoons Parsley, raw
- 2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
Instructions
Step 1: Ready the oven and preheat to 425 degrees F.
Step 2: Apply cooking spray in a large sheet pan. Set aside.
Step 3: Place a large pot on the stove and pour in water. Add salt and turn the heat to high.
Step 4: Add in the potatoes and bring the water to a boil.
Step 5: Turn the heat down to medium-low and simmer for 10 to 13 minutes or until the potatoes are nicely tender.
Step 6: Add in corn and allow it to boil for another 5 minutes. Drain and slice the corn into 3.
Step 7: In a small mixing bowl, add 3 tablespoons of Creole seasoning, 3 tablespoons of olive oil, Italian seasoning, lemon juice, garlic, red pepper flakes, 1/2 teaspoon of paprika, salt, and pepper. Stir until well mixed then set aside.
Step 8: In a large mixing bowl, add in the corn, boiled potatoes, cherry tomatoes, onion, bell peppers, and sliced sausage. Stir until well mixed then transfer in the seasoning mixture.
Step 9: Transfer the mixture into the prepared sheet and arrange it in a single layer. Put the lemon wedges on the sides of the pan.
Step 10: Place inside the preheated oven and bake for 8 minutes or until cooked through.
Step 11: In a medium mixing bowl, add in the shrimp, 1/2 teaspoon of paprika, 1 tablespoon of olive oil, 1/2 teaspoon of Creole seasoning. Stir until well mixed. Allow the shrimp to marinate for at least 3 to 5 minutes.
Step 12: Remove the sheet pan from the oven and transfer in the marinated shrimp.
Step 13: Put the sheet pan back to the oven and cook for another 6 to 8 minutes or until the shrimp is juicy.
Step 14: Remove from the oven and remove the lemon wedges.
Step 15: Add freshly chopped green onions and parsley on top as a garnish.
Step 16: Serve and enjoy!
