All Recipes Best Recipe Seafood Shellfish Shrimp

Ingredients

1 (16 ounce) package small red potatoes, or to taste 4 ears fresh corn, halved 4 pounds large shrimp, peeled and deveined 1 (12 ounce) package andouille sausage, sliced, or to taste 1 stick butter ¼ cup Worcestershire sauce ¼ cup soy sauce ¼ cup olive oil 2 cloves garlic, minced 2 tablespoons dried oregano 1 teaspoon salt ½ teaspoon hot sauce (such as Tabasco®), or to taste 1 pinch cayenne pepper, or to taste 4 lemons, sliced

Nutrition Info

576.1 calories carbohydrate: 27.6 g cholesterol: 400.5 mg fat: 33.1 g fiber: 5.3 g protein: 46.1 g saturatedFat: 13 g servingSize: - sodium: 1706.2 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 500 degrees F (260 degrees C).
Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender, 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.
Arrange shrimp, sausage, potatoes, and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.
Combine Worcestershire sauce, soy sauce, olive oil, garlic, oregano, salt, hot sauce, and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.
Roast in the preheated oven until shrimp turns pink, basting and turning often, about 10 minutes.

8 servings

Delicious dish with shrimp, andouille sausage, corn, and potatoes.