Sylvie’s Sheet Pan Prawns
Delicious served with Chipotle or Roasted Garlic Aioli.
Ingredients
- 8 - 10 nugget potatoes
- 1 chorizo sausage, about 5" long
- 1 large garlic clove
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Guacamole Dip Mix or Herb & Garlic Dip Mix, or more to taste
- Black Pepper, to taste
- 1 tsp Chili Flakes & Garlic Topper Blend or Red Garlic Topper, optional
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium onion
- 16 - 24 whole uncooked prawns
- Sea Salt, to taste
Preparation
- Slice potatoes in half; place in Multipurpose Steamer. Cover; microwave on high until just tender, about 5–6 min. Remove from steamer and let cool to room temperature.
- Slice sausage. Place in Multipurpose Steamer (don’t wash). Microwave, covered, 90 seconds to remove some of the fat, if desired.
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- Mince garlic; place in a large bowl. Add oil, lemon juice, sauce mix, pepper, and topper blend, if using. Whisk to combine.
- Slice peppers and onion; add to bowl along with cooked potatoes and sausage. Using a spatula, toss until well coated. Place on prepared pan, spreading out in a single layer as best you can. Roast 10 min.
- Add prawns to bowl and stir gently to coat with any remaining oil mixture. Set aside.
- Add prawns and roast an additional 12–15 min, or until prawns are cooked and sizzling. Top with lemon slices, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 250, Fat 16 g (Saturated 3.5 g, 0 0 g), Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 15 g (Fiber 2 g, Sugars 2 g), Protein 11 g.
Tips
Swap chorizo sausage with cured sausage of your choice.