1½ lbs. baby redskin potatoes, halved if large

4 ears fresh corn, cut crosswise into 3-4 smaller pieces

1/2 cup unsalted butter

3 Tbsp. fresh parsley, chopped, plus more for garnish

1 medium shallot, finely chopped

2 Tbsp. whole-grain mustard

1 tsp. grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon), plus wedges for serving

1 Tbsp. plus 1/2 tsp. Old Bay seasoning, divided

1½ lbs. raw Wild Georgia shrimp, peeled, deveined, tail-on

1 lb. hickory-smoked sausage, cut into 2-in. chunks


Preheat oven to 425°F. Line large, rimmed baking sheet with aluminum foil; set aside. Bring large pot of water to a boil over high. Add potatoes; cook, undisturbed, approx. 10 minutes. Add corn; cook, undisturbed, 5 minutes. Drain; transfer potatoes and corn to large bowl. Set aside. As potatoes and corn cook, place butter, parsley, shallot, mustard, lemon zest and juice, and 1 Tbsp. Old Bay in small microwavable bowl. Microwave on HIGH until butter is melted and mixture is aromatic, about 1 minute, stirring after 30 seconds. Pour 1/2 of the melted butter mixture over potato and corn in bowl; toss to coat, then spread in an even layer on prepared baking sheet. Add remaining melted butter mixture to bowl that potatoes and corn were in without wiping clean; then add shrimp and sausage and toss to completely coat. Spread in an even layer over potato mixture, scraping all butter mixture from bowl onto baking sheet. Sprinkle evenly with remaining ½ teaspoon Old Bay. Bake until shrimp are cooked through and sausages are hot, 14 to 18 minutes. Garnish with additional parsley and serve with cocktail sauce and lemon wedges.

SHEET PAN SHRIMP BOIL originally posted on by Elegant Island Living magazine.

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