Sheet pan Shrimp boil

By jaldinger

Ingredients

• kosher salt
• 1 1 1 lb. red bliss potatoes, quartered
• 1 1/2 1 1/2 1/2 lb. shrimp, peeled and deveined
• 2 2 4 ears of corn, cut crosswise into 4 pieces
• 2 2 2 smoked andouille sausages, thinly sliced
• 2 2 2 sliced lemons
• 1 1 1 tsp. garlic powder
• 1 1 1 tbsp. Old Bay seasoning
• 2 2 2 tbsp. melted butter
• 2 2 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 2 2 2 tbsp. chopped fresh parsley leaves
• For the dipping sauce
• 1/2 1/2 1/2 c. mayonnaise
• 1 1 1 tsp. garlic powder
• 2 2 2 tbsp. finely chopped chives
• 1 1 1 tsp. Dijon mustard
• 1/2 of 1/2 a lemon
• 1 1 1 tsp. lemon zest

Preparation

Step 1

Preheat oven to 425°. In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain.
In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, butter and olive oil and season with salt and pepper. Toss to combine then divide between two large baking sheets.
Bake until the shrimp is cooked through and the corn is tender, 13 to 15 minutes. Sprinkle with fresh parsley.
Meanwhile, making dipping sauce. In a small bowl, combine mayonnaise, garlic powder, chives, Dijon and lemon juice and zest.
Serve warm with dipping sauce.