Ingredients
4
tablespoons butter, melted
1 1/2
teaspoons Cajun seasoning
1
lb small new potatoes, quartered
1
package (14 oz) kielbasa sausage, cut in 1/2-inch slices
1
lb uncooked deveined peeled extra-large shrimp, with tails left on
1
cup Cascadian Farm™ frozen organic corn kernels (from 10-oz bag)
1
lemon, thinly sliced
Preparation
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the butter and 1/2 teaspoon of the Cajun seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir. Add sausage to potatoes, and move to one side of pan, making room for shrimp and corn.
In same large bowl, mix remaining 2 tablespoons butter and remaining 1 teaspoon Cajun seasoning. Add shrimp, and toss to coat; stir in frozen corn. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes longer or until shrimp are pink and cooked through and potatoes are browned and fork-tender. Stir to combine.
Top with lemon slices.
