Simple Recipes for Every Day
Old Bay Shrimp and Sausage Sheet Pan Dinner
- Serves: 6
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 1 pound thick asparagus, ends trimmed, cut into 3-inch pieces
- 2 medium shallots, sliced into wedges
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 12 ounces cooked Italian chicken sausage (4 links), thinly sliced
- 1 pound large raw tail-on shrimp, peeled and deveined
- Freshly cracked black pepper, to taste
- 2 teaspoons Old Bay Seasoning
- 1 lemon, halved
Lemon Garlic Aioli
- 1 large egg
- 1 garlic clove, smashed
- 2 teaspoons lemon zest, (from 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1 cup neutral oil, (we like extra light tasting olive oil, safflower or grapeseed oil)
Ingredients
- 1 pound thick asparagus, ends trimmed, cut into 3-inch pieces
- 2 medium shallots, sliced into wedges
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 12 ounces cooked Italian chicken sausage (4 links), thinly sliced
- 1 pound large raw tail-on shrimp, peeled and deveined
- Freshly cracked black pepper, to taste
- 2 teaspoons Old Bay Seasoning
- 1 lemon, halved
Lemon Garlic Aioli
- 1 large egg
- 1 garlic clove, smashed
- 2 teaspoons lemon zest, (from 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1 cup neutral oil, (we like extra light tasting olive oil, safflower or grapeseed oil)
Method
Preheat the oven to 400°F with a rack in the center position. Line a large rimmed sheet pan with parchment paper.
In a large bowl, toss the asparagus and shallots together with the olive oil and ½ teaspoon of the salt. Spread on the prepared sheet pan along with the sausage. Roast in the oven for 10 minutes.
Remove the sheet pan from the oven and add shrimp. Season the entire sheet pan all over with the remaining ½ teaspoon salt, freshly ground pepper, Old Bay Seasoning, and squeeze the lemon over the top, gently toss to combine. Roast until the vegetables are tender and the shrimp is pink, opaque, and cooked through, about 6-7 minutes more.
Meanwhile, make the aioli. In a (16 ounce) wide-mouth Mason jar add in order, the egg, garlic, lemon zest, lemon juice, salt then pour in the oil. With the immersion blender in the OFF mode, place the blade at the bottom of the jar, holding it straight up. Turn the immersion blender on low, keeping the blade at the bottom of the jar until the aioli starts to come together, about 30 seconds. Once the aioli begins to form, slowly raise the immersion blender up to the top of the oil line. Once you have reached the top, move the blade slowly up and down for 30-60 seconds until the remaining oil has been incorporated and a thick consistency has been achieved.
Serve the shrimp, sausage and vegetables warm, with the aioli alongside.