Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 3-4 servings
I’ve always wanted to make this Sheet Pan Shrimp Boil. Since the weather already starts cooling down, turning the oven on is not a gonna be a pain anymore. And to make life easier, I give you this less mess, no water/draining version of sheet pan shrimp boil. All cooked in a single sheet pan, no parboiling or precooking. This recipe guarantees the juiciest shrimp and andouille, perfectly roasted potatoes, and tender corn. Everything is tossed in flavorful creole spices. A straight-A!
INGREDIENTS
1 pound jumbo shrimp, peeled and deveined
13 oz. andouille sausage, sliced into 1” rounds
1 pound baby potatoes, cut into ½” pieces (I used baby tri-colour potatoes, Yukon gold or red potatoes also work)
3 ears of corn, husks on or wrapped in foil
4 garlic cloves, minced
1 tbsp creole seasoning
Fresh parsley, chopped for garnish
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
