Turn a classic shrimp boil into an easy weeknight meal. In this recipe, everything is simply roasted on one baking sheet lined with parchment paper for the easiest clean-up ever. The addition of Zupan’s Mild Italian Sausage is a total winner for extra heft and a touch of spice. We also love serving this shrimp dinner with ranch or blue cheese dressing for dipping your potatoes and seafood. It adds a wonderful layer of creaminess to the dish as an option!
- 1 pound organic mixed baby potatoes, rinsed and halved
- 3 ears corn, cut into thirds or vegetable of choice (green beans or broccoli work great)
- 3 links Zupan’s Mild Italian Sausage, cut into 2-inch pieces
- 12 Zupan’s u10 tail-on wild shrimp
- Lobster tails and/or scallops (optional)
- ½ cup (1 stick) salted butter
- ¼ cup Zupan’s Organic Olive Oil, plus more for drizzling
- ½ tablespoon Old Bay seasoning
- 2 teaspoons Jacobsen’s Black Garlic Salt, divided
- 4 heads of garlic with the top ¼ inch removed
- 3 lemons, halved
- Fresh parsley and/or dill, for garnish (optional)
- Ranch or blue cheese dressing, for dipping (optional)
- Preheat oven to 425˚F and line a baking sheet with parchment paper.
- In a mixing bowl, combine potatoes and corn.
- In a separate mixing bowl, combine the sausage, shrimp, and lobster or scallops, if using.
- In a small heat-proof bowl, melt the butter in the microwave. Stir in the olive oil, Old Bay, and 1 teaspoon black garlic salt.
- Add half of the melted butter mixture and the remaining 1 teaspoon black garlic salt to the potatoes and corn; toss to coat.
- Transfer the potato mixture to the prepared baking sheet along with the garlic and lemons. Drizzle with olive oil, making sure the garlic gets a generous coating. Spread into an even layer and roast for 20 to 25 minutes, stirring halfway through.
- Meanwhile, add the remaining butter mixture to the sausages and shrimp; toss to coat.
- When the potato mixture is nearly tender, remove the baking sheet from the oven and arrange the sausages and shrimp on top of the potatoes and corn. If you’re using lobster tails and/or scallops, add them now as well.
- Roast for about 8 minutes, or until the shrimp are opaque and corn is tender. Be sure not to overcook, keeping a close eye on the shrimp.
- Serve immediately. Garnish with herbs if you like and a spritz of roasted lemon juice. Serve with ranch or blue cheese dressing on the side, a baguette, salty butter, and your drink of choice. Enjoy!