If you’re lucky enough to live by the sea, you’re lucky enough…
Rain or shine at the beach a fabulous sheet pan dinner for a few or for a crowd is a must and so easy to put together and is a party all by itself. While there are many versions out there I was inspired by Mark Bittman once again since he had so many choices for sheet pan dinners, but honestly “Damn Delicious” has a version that I took a lot of ingredient ideas from and especially the butter blend made the sheet pan roast perfect. Admittedly I didn’t completely follow either one of the recipes, but that is the beauty of such a dinner. Add what you want to your sheet pan dinner and party on, Bittman suggests hot and sweet Italian sausage.
I scaled back the recipe for 2-3, but I made all of the butter blend. Find two links below.
Ingredients, adapted from Damn Delicious and Mark Bittman
- 1 pound baby Dutch yellow potatoes-1/2 pound
- 3 ears corn, each cut crosswise into 6 pieces.
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Phillips or Old Bay seafood seasoning
- 1 pound medium shrimp, peeled and deveined-3/4 pound
- 1 (12.8-ounce) package smoked andouille sausage, Italian hot and sweet sausages, or kielbasa, thinly sliced-6-8 ounces
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
EVOO for the sheet pan
- Preheat oven to 400 º. Lightly oil a sheet pan ( I used a half sheet pan)
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 7 minutes. Stir in corn and cook for another 5 minutes.
- 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.
- Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, garnished with parsley, if desired.
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