Hello! And I apologize for my absence, but life’s been so damn busy lately with adulting duties! Good news is that I purchased a home recently so David and I have been busy moving things and getting our home ready. Now we finally have our own kitchen to cook and bake in! (Although just means more billing responsibilities LOL/CRIES**)

But I digress, lets get back to some yummy dishes! Starting our dinners at home now, I recently found this recipe on Pinterest (courtesy of Damn Delicious) and as always, I’m looking for something that’s easy and fast to make for dinner and prep for lunch. It looked relatively easy to make definitely simple to prepare. I ended up tweaking the recipe a little to suit my own preferences and taste. It was an easy shrimp boil, being relatively mess-free using a single sheet pan.

Ingredients Needed:
1 Package of Smoked Sausage
1 lb of Shrimp (Deshelled & Deveined– Personal preference, you can leave on, peel as you eat)
5-6 Russet Potatoes, cubed
3 Ears of Corn, cut
6 Cloves of Garlic
1 Lemon, wedged
2 Tbsp Parsley
1 Tbsp Old Bay
1/4 Cup of Olive Oil

Serves: 6

I cut and prepped everything, then boiled the potatoes and corn so that it would bake easier in the oven (so you don’t risk having uncooked and hard potatoes and corn). You can add a dash of salt if that’s to your liking, I opted out of that. The recipe called for 10-13 minutes of cooking the potatoes then the corn in the last 5 minutes. After, drain well.

I foiled the pan sheet and made sure to cover it in a thin layer of olive oil. I threw everything into a mixing bowl and hand tossed it before throwing it onto the pan sheet.

Preheat your oven to 400 degrees, place shrimp boil into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately. It originally specified to serve with lemon wedges, but I chose to juice the lemons over the shrimp boil to give it the nice zestiness. I then garnished with parsley, (if desired).

The only downside to this recipe I found was that it wasn’t as clean as I thought it was going to be. Cutting the corn squirted juice everywhere and deshelling and deveining the shrimp was REALLY tedious and time consuming. It was suggested that I leave the shell on and peel as I eat, but the latter option isn’t really something I like to do when I eat a shrimp dish. BUT, the dish was pretty tasty. Although I found it on the saltier side, so definitely going to adjust how much spice I put in if I give this recipe a try again. But the servings are huge and it allowed us 2-3 days worth of meals for 2 people. 🙂