Sheet-Pan Shrimp Boil

• portions: 4 servings
• temps total: 50 minutes

Ingrédients

4 tablespoons butter, melted

1 1/2 teaspoons Cajun seasoning

1 lb small new potatoes, quartered

1 package (14 oz) kielbasa sausage, cut in 1/2-inch slices

1 lb uncooked deveined peeled extra-large shrimp, with tails left on

1 cup Cascadian Farm™ frozen organic corn kernels (from 10-oz bag)

1 lemon, thinly sliced

Instructions

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

In large bowl, mix 2 tablespoons of the butter and 1/2 teaspoon of the Cajun seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir. Add sausage to potatoes, and move to one side of pan, making room for shrimp and corn.

In same large bowl, mix remaining 2 tablespoons butter and remaining 1 teaspoon Cajun seasoning. Add shrimp, and toss to coat; stir in frozen corn. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes longer or until shrimp are pink and cooked through and potatoes are browned and fork-tender. Stir to combine.

Top with lemon slices.

Nutrition

• Calories: 630
• Lipides Totaux: 3
• Lipides Saturés: 18 g
• Acides Gras Trans: 1 1/2 g
• Cholestérol: 265 mg
• Sodium: 2000 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 6 g
• Protéines: 33 g