Ingredients:

  • 1 lb (450g) small red potatoes, halved or quartered if large
  • 2 ears of corn, shucked and cut into 2-inch (5 cm) pieces
  • 1 large yellow onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 lemon, halved
  • 1 lb (450g) large shrimp, peeled and deveined
  • 12 oz (340g) smoked sausage, sliced into 1/2-inch rounds
  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons unsalted butter, melted
  • Fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Chop potatoes, corn, and onion. Mince garlic.
  2. In a large bowl, combine potatoes, corn, and onion. Drizzle with olive oil, sprinkle with Old Bay, smoked paprika, cayenne (if using), black pepper, and salt. Toss to coat evenly.
  3. Spread the vegetable mixture in a single layer on the prepared sheet pan.
  4. Bake for 15 minutes, or until potatoes are slightly tender.
  5. Remove the sheet pan from the oven. Add the sausage and shrimp to the sheet pan, distributing evenly among the vegetables. Squeeze the juice from one lemon half over the entire pan.
  6. Return the sheet pan to the oven and bake for another 10 minutes, or until the shrimp are pink and opaque and the sausage is heated through.
  7. Drizzle with melted butter. Squeeze the juice from the remaining lemon half over the sheet pan. Garnish with fresh parsley.
  8. Serve hot, straight from the sheet pan or transferred to a serving platter.