Creole Shrimp And Corn Sheet Pan Dinner
DATE: September 21, 2022
- Time: 45min
- Serves: 8
Featured product
House of the Rising Spice
Creole Spice
- 2 lbs wild shrimp, shelled (tail on or off, ok) and deveined
- 4 chicken Andouille sausages, cut into 1" inch slices on the bias
- 2 tbsp Healthy On You® House of the Rising Spice Creole Spice Blend
- 1 tbsp olive oil, plus more for spraying
- ½ lb fingerling potatoes, sliced lengthwise
- 4 ears corn, cut into quarters
- ½ tsp sea salt for the shrimp plus more for seasoning the potatoes
- chopped parsley for parnish
Directions
- PREHEAT OVEN TO 400˚F
- Prepare a very large baking sheet (you can use 2 smaller ones) with a layer of foil. Spray with olive oil, then add a layer of parchment paper and set aside- (ensures a nice, easy cleanup!)
- In a larger bowl, add the shrimp, the House of the Rising Spice Creole Spice Blend seasoning, and the ½ tsp of sea salt. Work in the seasoning well and set aside.
- Add the cut fingerling potatoes to another bowl, spray with olive oil sprinkle with sea salt and toss. Add the corn and the andouille sausage to the bowl. Add a few more sprays of olive oil if needed to cover all of the vegetables. This will help prevent any sticking to the sheet pan.
- Add the potatoes, corn and sausage to the sheet pan in a single layer and bake for 15-20 minutes or until the potatoes get soft and fork-tender.
- Remove the sheet pan from the oven and sprinkle the raw shrimp in between the mixture all in a flat layer with no overlapping. Bake for an additional 10 minutes until the shrimp are opaque.
- Remove from the oven and sprinkle with the parsley and serve hot. Enjoy!
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