Cajun Shrimp with Potatoes & Corn

This seafood spread has all the pickings of a classic shrimp boil, with big prawns, smoky sausage, sweet corn, and lots of lemony butter. But it bakes on sheet pans, so you can bang it in the oven—and crack open a beer before dinner.

What You Get

Fingerling potatoes

Corn

Andouille sausage

Shrimp (see note below)

Herb butter

Cajun seasoning

Parsley

Lemon

What You’ll Need

Salt and freshly ground pepper

Makes 3 servings

Active Time: 20 minutes 

Total Time: 30 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet tray with foil.  

Step 2

Cut the potatoes into halves or quarters, depending on size. Shuck the corn, and cut each cob into 4 smaller pieces. Thickly slice the sausage. Rinse and drain the shrimp, and pat dry on paper towels. In a small saucepan or the microwave, melt the herb butter.

Step 3

Pile the potatoes, corn, and sausage on the prepared pan. Drizzle with 2 tablespoons of the melted herb butter, sprinkle with the Cajun seasoning, season generously with salt and pepper, and toss to coat. Roast until the potatoes are nearly tender when pierced with a knife, about 10 minutes.

Step 4

Add the shrimp to the pan, stir to combine, and return to the oven. Continue to cook until the shrimp are bright pink and tightly furled, 5 minutes longer.  

Step 5

Meanwhile, chop a handful of parsley leaves. Cut the lemon into wedges for serving.

Step 6

Pour the shrimp mixture onto a big serving platter and sprinkle with the chopped parsley. Serve warm, with the lemon wedges for squeezing and the remaining herb butter for dipping.  

Contains: milk, crustacean shellfish.

Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.