Paula Deen Sheet Pan Shrimp Boil

Directions

• Preheat and line: Position oven racks in the center and top third of the oven, then preheat to 425°F. Line a rimmed baking sheet with foil so cleanup stays easy.
• Parboil the potatoes: Combine 1 pound small Yukon gold potatoes, 2 tablespoons Kosher salt and enough cold water to cover in a medium stockpot. Bring to a boil over medium-high heat and cook about 10 minutes until just fork-tender, then drain.
• Load the pan: Cut the gold potatoes in half and place them on the prepared pan. Then add 1 sweet potato cut into ½-inch pieces and 1 red onion cut into 1-inch wedges. Place 2 heads garlic with the tops cut off (cut side down) and 2 halved lemons (cut side up) alongside.
• Roast the vegetables: Bake on the center rack for about 15 minutes, until the potatoes are lightly golden and starting to crisp. Check them at the 12-minute mark so nothing gets too dark.
• Add sausage, corn and mushrooms: Add the sliced andouille sausage (one 12-ounce package), 2 ears corn cut into 2-inch pieces and 1 container halved baby portobello mushrooms. Bake 15 to 20 minutes more, until the sausage is crisp and the corn and mushrooms have started to brown.
• Add the shrimp: Add 1 pound peeled and deveined jumbo shrimp with the tails left on, then sprinkle 2 teaspoons of the Creole seasoning over everything. Bake in the top third of the oven for 7 to 10 minutes, until the shrimp are pink, firm and cooked through.
• Finish with herbs: Remove the garlic and lemons from the pan. Top the shrimp mixture with the parsley and 1 tablespoon chopped fresh chives.
• Make the garlic lemon butter: Squeeze the roasted garlic and lemons into a small bowl, then stir in ½ cup melted unsalted butter and the remaining 1 teaspoon Creole seasoning. Serve right away with the shrimp boil and the rémoulade sauce.