We are all back at it, the new school year, busy schedules, and trying to figure out what in the world to make for dinner. I tend to give myself a break in the summer with no pressure dinners, eating out, and sometimes in times of desperation “Hunger Games”. Props to my friend who is a Mom of five and founded the “Hunger Games” idea for her own family. This is what happens when she decides to take the night off. So for one of those other nights … when you are “on” and want an easy prep and easy clean up …. try this recipe! Oh and it’s Gluten Free.
INGREDIENTS
1 lb. peeled and deveined Shrimp
Corn on the Cob (sliced into 1/3’s)
Small Yukon Potatoes
1 Red Onion
Sausage (Sliced)
Extra Virgin Olive Oil
5 tbsp. Melted Butter
Salt and Pepper
Creole Seasoning (Make and Store)
3 tbsp. oinio powder
3 tbsp. garlic powder
5 tbsp. Smoked paprika
1 .5 tbsp. dried oregano
1.5 tbsp. dried thyme
1.5 tbsp. dried basil
1 tbsp. white pepper
1 tbsp. black pepper
1/2 tbsp. sugar
Mix together and store in air tight jar or small spice container.
DIRECTIONS
Pre-heat oven to 400 degrees.
Spray large sheet pan with EVOO.
Slice onion, sausage, corn, and potatoes and add to baking pan.
Add shrimp to pan.
Sprinkle generously with Cajun Seasoning and salt and pepper.
Bake at 400 degrees for 30 minutes. Stirring a few times.
Pour melted butter on the medley.
Switch to Broil for the last 5 minutes to give a crispy coating.
Enjoy!
XO
EVE
