This was my favorite new recipe of 2022. Every time I’ve made it I’ve been asked for the recipe: And how many recipes can you say that about? My library cookbook club started cooking from websites during the pandemic and I discovered this during damndelicious.net month. Although there are other versions online, I like theirs best, with the below adjustments. Cutting the uncooked corn cobs excepted, the recipe is super-easy and the dish is beautifully colorful and yes, damn delicious.
- 1 1/4 pounds red or yellow potatoes, cut into half-dollar-sized chunks
- 3 large ears of corn, each carefully cut crosswise into 6 pieces with a large knife
- 1/4 cup melted butter
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- 1 1/2 pounds medium shrimp, peeled and deveined
- 8 to 12 ounces smoked andouille sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Lightly coat a baking sheet with olive oil or nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10 to 13 minutes. Stir in corn pieces during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, lemon juice, garlic and Old Bay.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and toss to combine.
Place into oven and bake for 12 to 15 minutes, or until the shrimp are opaque and corn is tender.
Garnish with parsley and serve with lemon wedges.