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

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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.

Substances
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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