4 Tablespoons Pompeian Smooth Extra Virgin Olive Oil, divided
1 Tablespoon, plus 1 teaspoon of Old Bay seasoning, divided
1 teaspoon garlic powder
1/2 teaspoon each of ground mustard, ground coriander, dried dill
1/4 teaspoon pepper
3/4 teaspoon salt, divided
3 ears sweet corn, each cut into 4 pieces (12 pieces total)
1 pound baby Dutch yellow potatoes, chopped in half or thirds depending on size
1 12-ounce package smoked Andouille chicken sausage, sliced a 1/2-inch thick
1 pound large shrimp, peeled and deveined
Sliced lemon, parsley and hot sauce for serving
- Preheat oven to 400°F. Line a large rimmed baking sheet (15×21) with foil and lightly spray with cooking spray; set aside.
- Transfer cut potatoes to a microwave-safe bowl with a tight-fitting lid. Fill with water until it reaches about 1/8-inch up the sides. Cover and microwave on high for 7 minutes. Carefully remove lid and drain potatoes.
- Meanwhile, in a very large bowl, whisk together 3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil, 1 Tablespoon Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and a 1/2 teaspoon salt. Add drained potatoes, corn and sausage. Stir until evenly coated.
- Add to prepared baking sheet and spread out into an even layer. Bake at 400°F for 15 minutes.
- Meanwhile, add shrimp to the same bowl (don’t wipe it out). Drizzle with 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil, 1 teaspoon Old Bay Seasoning and 1/4 teaspoon salt. Stir until evenly coated.
- After 15 minutes, remove baking sheet from oven and give everything a good stir. Add shrimp and spread everything into a single layer. Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.
- Top with chopped parsley, freshly cracked salt, pepper, lemon wedges, Old Bay seasoning and hot sauce as desired.