Delicious dish with shrimp, andouille sausage, corn, and potatoes.

Karen

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 500 degrees F (260 degrees C).

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  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender, 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.

  • Arrange shrimp, sausage, potatoes, and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.

  • Combine Worcestershire sauce, soy sauce, olive oil, garlic, oregano, salt, hot sauce, and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.

  • Roast in the preheated oven until shrimp turns pink, basting and turning often, about 10 minutes.

Cook's Notes:

You can leave the shrimp unpeeled if desired.

Baby Dutch yellow potatoes also work in this recipe.

Shrimp will take longer to cook if you've made more than 1 layer.

Nutrition Facts

576 calories; protein 46.1g; carbohydrates 27.6g; fat 33.1g; cholesterol 400.5mg; sodium 1706.2mg. Full Nutrition
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