Sheet Pan Shrimp “Boil”

We took out the water but kept all the flavor in this sheet pan adaptation of a Lowcountry classic.

Makes 6 to 8 servings

1 (28-ounce) bag baby

Dutch yellow potatoes 4 ears yellow corn, shucked and halved crosswise 4 cloves garlic, smashed 4 tablespoons unsalted butter, melted and divided 3 teaspoons Old Bay seasoning, divided ¾ teaspoon kosher salt, divided 1 (13-ounce) package smoked andouille sausage, cut diagonally into ½-inch-thick slices 1½ pounds peeled and deveined medium fresh shrimp (tails left on) 2 tablespoons chopped fresh parsley Lemon wedges, to serve

Garnish: chopped fresh parsley

Preheat oven to 400°. Spray an 18x13-inch rimmed baking sheet with cooking spray.

Stir together potatoes, corn, garlic, 2 tablespoons melted butter, 2 teaspoons Old Bay, and ½ teaspoon salt in a large bowl until fully coated. Place in an even layer on prepared pan.

Bake for 10 minutes. Add sausage to pan; bake for 20 minutes more. Leave oven on.

Stir together shrimp, parsley, remaining 2 tablespoons melted butter, remaining 1 teaspoon Old Bay, and remaining ¼ teaspoon salt in another large bowl until fully coated. Add shrimp to pan.

Bake until shrimp are pink and firm and vegetables are tender, about 5 minutes. Serve with lemon wedges. Garnish with parsley, if desired.