Helena Wallace | Bryan Texas Utilities

If you’ve been craving a shrimp boil without all the hassle, we’ve got you covered with this delicious no-mess preparation.

2 pounds whole, unpeeled small Yukon potatoes
6 ears fresh corn, cut into 2–3 sections
1 large onion, peeled and quartered
2 pounds shrimp, peeled and deveined
2 packages smoked andouille sausage (12 ounces each), sliced
1/2 cup (1 stick) unsalted butter
2 cloves garlic, minced
2 tablespoons Old Bay seasoning
4 tablespoons Italian seasoning
2 lemons, cut into wedges

1. Preheat oven to 400 degrees. Lightly oil 2 baking sheets.

2. Add potatoes to a large pot of boiling, salted water and cook 10 minutes or until tender. Add corn and onion in the last 5 minutes of the potatoes boiling. Drain.

3. Spread potatoes, corn and onion onto baking sheets. Add the shrimp and sliced sausage.

4. In a small saucepan over low heat, combine the butter, garlic and Old Bay seasoning and heat until melted. Remove from heat and stir in Italian seasoning.

5. Pour butter mixture over prepared baking sheets, turning to coat all ingredients.

6. Bake 12–15 minutes or until shrimp is fully cooked. Serve with lemon wedges.

Serves 6–8.