Old Bay Shrimp and Sausage Sheet Pan Dinner Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb large, raw shrimp, peeled and deveined, tail on
1 lb chicken sausage (we used Andouille Cajun sausage)
1 lb asparagus, trimmed and cut into 3" pieces
2 medium shallots, sliced into wedges
1 Tbsp Extra virgin olive oil
1 tsp salt
2 tsp Old Bay seasoning
1 lemon
pepper to taste
LEMON GARLIC AIOLI:
1 cup extra light tasting olive oil
1 egg
1 garlic clove, smashed
zest from 1 lemon
1 Tbsp fresh lemon juice, from 1 lemon
1 tsp salt
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Directions: |
Directions:To make aioli: Add olive oil, egg, garlic, lemon juice, zest and salt in a mason jar. Place hand blender (immersion blender) at the bottom of the jar and turn it on. In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined.
Heat oven to 400º.
In a large bowl toss asparagus and shallots in olive oil with 1/2 tsp salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink.
Serve warm with aioli.
Cook & Prep Time: 45 minutes
Serves: 6 |
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Personal
Notes: |
Personal
Notes: We haven't added an immersion blender to our cookware so used our food processor and it worked okay.
Before serving we poured the aioli over the shrimp, sausage and asparagus.
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