Highliner
Garlic & Herb Butterfly Shrimp Sheet Pan Bake
No more soggy seafood boils! Avoid the mess and serve a fun and interactive family style meal reminiscent of a classic seafood boil, without the fuss!
Serves: 4
Serves: 4Prep time: 10 mins
Prep time: 10 minsCook time: 20 mins
Cook time: 20 mins
Ingredients
Preparation
- 1 box Pan-Sear Garlic & Herb Butterfly Shrimp
- 2 ears Corn on the Cob, cut into quarters
- 300g Sausage, cut into bite sized pieces
- 450g Baby Potatoes, cut into bite sized pieces
- 1 cup Bell Peppers, diced
- 1 tbsp. Vegetable Oil
- 1 each Lemon, sliced into thin rounds
- 2 tbsp. Parsley, minced
- ½ cup Salted Butter, melted
- 1 tbsp. Garlic, minced
- 1 tbsp. Old Bay Seasoning
- 1 each Loaf of Crusty Bread
- Add the potatoes to a small pot, cover with water and bring to a simmer over high heat for approximately 8-10 minutes before straining.
- Preheat a convection oven to 425°F (220°C). Add the par cooked potatoes, corn, sausage, lemon slices and bell peppers to a sheet pan. Sprinkle with half the Old Bay spice and drizzle with the vegetable oil.
- Remove the frozen shrimp from the packaging and add to the sheet pan in a single layer. Bake in the preheated oven for 10-12 minutes, pausing to flip everything halfway through cooking.
- To finish: Gently melt the butter over a medium-low setting in a small sauce pan. Add the minced garlic and the remaining Old Bay spice and cook for 1 additional minute.
- Serve the fully cooked Sheet Pan bake family style, sprinkled with parsley, and with a ramekin of seasoned butter for dunking and drizzling along with a side of crusty bread.
