INGREDIENTS
- 1 teaspoon of avocado oil
- 1-pound baby red potatoes
- 3 ears of organic corn, each cut to create 3 to 4-inch-wide pieces
- 1/4 cup butter (melted)
- 8 organic garlic cloves (chopped into baby pieces)
- 2 tablespoons organic seafood seasoning
- 1-pound wild large uncooked shrimp (peeled and deveined)
- 1-pound of your favorite organic sausage
- 2 lemons (sliced)
- 2 tablespoons chopped fresh organic parsley leaves (but dried works too if that’s all you have)
- 1 tablespoon salt
- 1 tablespoon fresh ground pepper
INSTRUCTIONS
- Place the potatoes in a large stainless-steel pot. Cover the potatoes with water and add some salt.
- Bring the pot to a boil and cook until just tender and parboiled (about 10 minutes).
- Then, stir in the corn during the last 5 minutes of cooking time (drain the potatoes and corn well).
- In the meantime, preheat oven to 400 degrees.
- Lightly oil a baking sheet with the avocado oil using a paper towel to spread the oil lightly.
- In a small bowl, combine melted butter, garlic, salt, pepper, and seafood seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet, and then, stir in butter mixture. Gently toss to combine (but be careful because it splatters).
- Place the pan in the oven and bake for 12-15 minutes (or until the shrimp are opaque and corn is tender).
- Serve with lemon wedges and parsley. It pairs perfectly with an organic green salad.
