Prep time10 minutes
Cook Time30 minutes
Equipment: Parchment Paper Sheets
1 pound red skin potatoes, quartered
2 ears of corn, cut into 2 inch pieces
1 pound medium-sized uncooked shrimp, deveined unpeeled
½ cup unsalted butter
8 garlic cloves, minced
1 tablespoon old bay seasoning*
1 teaspoon cayenne pepper, optional
12 oz andouille sausage, sliced
1 lemon, sliced into wedges
2 tablespoons parsley, minced
Preheat the oven or BBQ to 425 °F (220°C).
Add potatoes to a large pot of salted water. Bring to a boil and cook until just tender, about 10-12 minutes. Using a slotted spoon remove potatoes to a large bowl. Add corn to the boiling water and cook for 5 minutes. Drain and add corn to the potatoes.
Melt butter in a small sauce pan over medium low heat. Add garlic, Old Bay and cayenne. Stir to combine.
Add shrimp and sausage to the large bowl with potatoes and corn and top with garlic butter. Toss to combine. Add to a parchment lined sheet tray. Bake 10-12 minutes until shrimp is opaque.
Serve garnished with parsley and fresh lemon.