SHRIMP BAKE
1½ pounds large shrimp, peeled and deveined
1 (12.8-ounce) package smoked Andouille sausage,
thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound small red potatoes, washed and halved
2 lemons, sliced
2 tablespoons olive oil
Tony Chachere’s Creole seasoning to taste
Sea salt and black pepper to taste
For garnish: chopped fresh parsley
Preheat oven to 425 degrees. Cut 4 pieces of heavy-duty foil, and spray with non-stick cooking spray. Divide shrimp, sausage, corn, potatoes, and lemon slices into 4 portions. Place each portion in the center of each piece of foil. Drizzle each with oil, Creole seasoning, salt, and pepper; toss. Fold sides over contents and seal ends. Place on a cookie sheet in oven, and bake for 15 to 17 minutes. Puncture packets with a fork before opening.
Yield: 4 servings
