Sheet-Pan Seafood Boil with Shrimp, Corn & Baby Potatoes

Ingredients

• 1½ lb Shrimp, shell-on
• 1 lb Baby Potatoes, halved
• 3 cups Corn, cut into rounds or chunks
• 12 oz andouille sausage, thickly sliced
• 6 tbsp butter, melted
• 1 head garlic, cloves smashed
• 2 tbsp Creole or Old Bay seasoning
• 1 lemon, halved
• 2 tbsp chopped parsley

Method

1. Heat the oven to 425°F (220°C). Toss Baby Potatoes and Corn with half the butter, half the seasoning, and the garlic on a big sheet pan.
2. Roast 20 minutes, until the potatoes give when poked with a knife and the edges are browning. Crowding is the enemy here — use two pans if you must.
3. Add the sausage and Shrimp, drizzle with the remaining butter and seasoning, and toss everything together right on the pan.
4. Back in the oven for 8–10 minutes, until the shells turn coral-pink and the sausage curls at the edges. Shrimp are done the moment they lose translucency.
5. Squeeze the lemon over the whole pan, scatter parsley, and dump it onto newspaper if you are feeling authentic.