SHRIMP & ANDOUILLE SHEET PAN ROAST

INGREDIENTS

• 3/4 pound large shrimp (peeled)

• 2 TBS olive oil (divided)

• 1 1/2 tsp Creole Seasoning (divided)

• 1 small head broccoli

• 5 oz Baby Bella mushrooms

• 2-3 stalks celery

• 1 red bell pepper (sliced)

• 1/2 large red onion (sliced) 3/4 pound Andouille

• 1/2 tsp garlic powder

• 1/4 tsp cayenne pepper

• 1 lemon (for serving)

• Steamed rice (optional for serving)

DIRECTIONS

1. Preheat oven to 400°F (175°C). If you are using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.

2. Toss to coat with 1 TBS olive oil and 1/2 tsp Creole seasoning; set aside.

3. Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approx. 2″ pieces.

4. Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and Andouille.

5. Drizzle 1 TBS olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.

6. Roast for 15-20 minutes or until the vegetables are tender and the onions are just starting to brown around the edges.

7. Add the shrimp and roast another 5-10 minutes or until it's firm, opaque, and cooked through. To serve, zest the lemon and squeeze its juice over the roast. Serve with Steamed Rice.