One Pan Shrimp Boil
1 lb small potatoes 3 ears corn, cut into 6 bite sized pieces 1/4 cup unsalted butter, melted 4 cloves garlic, minced 1 tablespoon Old Bay Seasoning 1 lb medium shrimp, peeled and deveined 1 (12.8 oz) package smoked andouille sausage, thinly sliced 1 lemon, cut into wedges 2 tablespoons chopped fresh parsley leaves DIRECTIONS Preheat oven to 400* Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender 10-13 minutes Stir in corn during the last 5 minutes of cooking time, drain well. In a small bowl, combine butter, garlic and Old Bay Seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Bake for 12-15 minutes or until the shrimp are opaque and corn is tender Serve while hot with butter Creole Kicking Shrimp with Red Potatoes Place 1 tbs of butter in a skillet with 1/4 of red and green bell pepper and 1 stalk of green onion chopped. Heat to medium heat and saute for 1 minute. Layer slices of red potatoes on top of the sauteed peppers and onions. Add a few pieces of your green onion, red and green bell pepper on top. Sprinkle 1/2 tbs of “Creole Kick” and drizzles 1tbs of butter on top and cover with a lid. Cook for 20 minutes at medium-low and flip potatoes after the 1st 10 minutes. While the potatoes are cooking season 10-12 shrimp with 1/2 tsp of “Soul On Everything” or “Creole Kick”, 1/2 tsp of parsley and 1/2 tsp of olive oil. (salt to your taste) After the potatoes have cooked for 20 minutes add marinated shrimp and shredding spinach (optional). Cook for another 7-8 minutes. *salt potatoes to your taste
Optional! If you are cooking in a cast-iron skillet sprinkle some mozzarella on top and place in the oven for 5-8 minutes at 400 or until cheese is melted.