Bouillabaisse de crevettes

Ingrédients

• 1 lb baby potatoes (red or yellow)
• 4 ears corn on the cob (cut crosswise into 4 pieces each)
• 1 onion (peeled and cut into wedges)
• 1/4 cup butter (melted, plus)
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1 tablespoon Old Bay seasoning
• 1 pounds shrimp ( peeled and deveined)
• 12 ounces smoked andouille sausage (thinly sliced)
• 1/4 cup butter (melted )
• 2 cloves garlic (minced)
• 1 pinch cracked pepper
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh green onions (chopped)
• 2 lemons (cut into wedges for serving)

Préparation

1. 1

   Preheat oven to 425°F (220°C). Lightly grease a large baking sheet or tray with nonstick cooking oil spray or a smear of butter.

2. 2

   In a large pot of salted boiling water, cook potatoes and onion wedges for 5 minutes. Add in corn, mix through and continue boiling until potatoes are just tender, (about 5-7 minutes). Drain well.

3. 3

   Arrange cooked potatoes and corn on prepared baking sheet with shrimp and sausage.

4. 4

   Mix together melted butter, olive oil, garlic and Old Bay seasoning in a small bowl. Pour over the butter mixture and gently toss until all ingredients are evenly coated.

5. 5

   Bake until shrimp are opaque and cooked through and corn is tender, about 10 minutes. Broil (grill) for 1-2 minutes for crispy edges.

6. 6

   After baking, mix an extra 2 tablespoons melted butter with 1 clove minced garlic. Pour over the shrimp and lightly mix through with 2 spoons.

7. 7

   Top with pepper, parsley and green onions. Serve on the table with lemon wedges, a tin of Old Bay for extra seasoning and hot sauce.