Ingredients
1 lb. baby red potatoes, quartered
1 1/2 lb. raw medium shrimp, peeled and deveined
2 ears of corn, cut crosswise into 4 pieces each
2 links smoked andouille sausage, thinly sliced
2 lemons, sliced
1 tsp. garlic powder
1 tbsp. Old Bay seasoning
2 tbsp. melted butter
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tbsp. Freshly chopped parsley, for garnish
1/2 c. mayonnaise
2 tbsp. finely chopped fresh chives
1 tsp. Old Bay seasoning
1 tsp. Dijon mustard
Juice and zest of 1/2 a lemon
Preparation
Step 1Preheat oven to 425°. In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain.Step 2In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, melted butter, and oil and season with salt and pepper. Toss until combined, then divide between two large baking sheets.Step 3Bake until shrimp is cooked through and corn is tender, 13 to 15 minutes.
Step 1In a small bowl, whisk together mayonnaise, chives, Old Bay seasoning, Dijon, and lemon juice and zest.Step 2Garnish dish with parsley and serve with Old Bay Mayo.
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