Seafood Sheet Pan Bake. That is considered one of my favourite meals, as a result of it’s rather a lot, a…


Seafood Sheet Pan Bake.

That is considered one of my favourite meals, as a result of it’s rather a lot, and you may eat off of all of it weekend. If you happen to’re like me, and obsessive about clams and mussels, that is positively an incredible meal for two+ folks.

It’s getting nearer to Spring, though it’s *LIT*ERALLY Spring right here in Cleveland, however nonetheless reasonably chilly. I don’t have the persistence to match meals to the season, so we’re busting out some seafood bakes early.

Seafood: *exists*
Me: Cooks seafood all day urrrrday.

This recipe is simple to make, however it does require 2 sheet pans and timing 2 completely different components. I promise you may handle, and it’s nicely well worth the wait and the smells it fills your kitchen.

12 ounces child purple potatoes (I reduce these in halves, to get a greater browning)
2 small yellow onions, reduce into 1-in. wedges
2 lemons, halved crosswise then quartered
three tablespoons olive oil1
half teaspoons Cajun seasoning (I take advantage of Slap Ya Mama)
eight ounces giant cleaned shrimp
2 kilos littleneck clams in shells, scrubbed
12 ounces smoked andouille sausage, reduce into 2-in diagonal items
1 pound recent mussels in shells or out ( I simply use a pack of the meat),scrubbed
half cup dry white wine (I take advantage of a dry sauvignon blanc, often Oyster Bay)
1/four cup salted butter, melted
1 tablespoon sizzling sauce (Tobasco, child!)
2 tablespoons Worcestershire sauce
2 tablespoons chopped recent flat-leaf parsley
Lemon wedges, for serving

I don’t like to select favorites, however the perfect half about this meal, IMO are the clams and the sausage. I strive *type of* arduous to eat principally greens and fish, however rising up in Louisiana I grew up on purple beans and rice with sausage, sausage and gravy with rice, crawfish boils with potatoes and sausage. Principally a horrible vegetarian apply. BUT, I don’t remorse any of it, and I’m grateful to have the colourful meals historical past that I used to be given.
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