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Sheet Pan Seafood Bake

Sheet Pan Seafood Bake

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Servings: 6 servings
Course: Main Course
Calories: 470
Ingredients Method

Ingredients
  

  • 1 pound small russet potatoes
  • 2 ears corn on the cob corn husked and cut crosswise into 2 inch pieces
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Old Bay seasoning
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound raw peeled and deveined shrimp rinsed, tails on or off
  • 1 pound littleneck clams scrubbed
  • 12 ounces pre-cooked andouille sausage or other spicy Italian sausage
  • 2 lemons halved
  • 1/4 cup chopped fresh parsley for garnish
  • freshly squeezed lemon juice optional

Method
 

  1. Preheat the oven to 425°F. Lightly oil a large sheet pan or coat it with nonstick cooking spray. Bring a large pot of salted water to a boil. Cook the potatoes until just tender, 10 to 13 minutes. Add the corn during the last 5 to 8 minutes of cooking. Drain well.
  2. In a small bowl, whisk together the butter, olive oil and Old Bay seasoning. Season lightly with salt and pepper. Arrange the potatoes, corn, shrimp, clams, sausage and lemon halves in a single layer on the prepared sheet pan. Drizzle with the butter mixture and gently toss to coat.
  3. Bake for 12 to 15 minutes, or until the shrimp are opaque and pink and the clams have opened. Discard any clams that remain closed. Garnish with the parsley and a generous squeeze of fresh lemon juice. Serve immediately.
    4. Use the largest sheet pan you have and arrange the ingredients in a single layer. A little extra space helps everything roast beautifully instead of steaming.