Canadian Living - - Cook & Eat / Quick & Easy -

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.

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