CAJUN SHRIMP & SAUSAGE SHEET PAN DINNER
MAKES 4 SERVINGS
450 g mini potatoes (about 16), halved 1 sweet red pepper, cut in large chunks 1 sweet green pepper, cut in large chunks ¼ cup olive oil, divided 4 tsp Cajun seasoning ¾ tsp smoked paprika ¼ tsp each salt and pepper 400 g shrimp (31 to 40 count), peeled and deveined 2 links smoked farmer’s sausage (about 150 g), cut in chunks 1 lemon, cut in wedges
Preheat oven to 425°F. Line baking sheet with parchment paper.
On prepared pan, toss together potatoes, red pepper, green pepper, 3 tbsp of the oil, Cajun seasoning, paprika, salt and pepper. Bake until potatoes are almost tender, 15 to 18 minutes.
Meanwhile, pat shrimp dry; place in large bowl. Add sausage and remaining oil, tossing to coat.
Remove pan from oven; push vegetables to edges of pan. Arrange shrimp mixture in single layer in centre. Return to oven; bake until vegetables are tender and shrimp are pink and opaque, about 8 minutes.
Divide among 4 plates. Serve with lemon wedges.
about 419 cal, 24 g pro, 24 g total fat (6 g sat. fat), 26 g carb (4 g dietary fibre, 5 g sugar), 148 mg chol, 746 mg sodium, 958 mg potassium. % RDI: 6% calcium, 27% iron, 12% vit A, 217% vit C, 29% folate.