Magnolia Table – Volume 2
Joanna Gaines
This one is a winner! We LOVED this recipe. O-M-G! The flavors were amazing. I can’t rave about this enough and I have a feeling this will fast become a favorite in this house. I’m debating adding sausage to it the next time just to see how the flavors contrast. But this was perfect just the way it is. I’m seriously debating doubling this recipe the next time I make it. THAT’S how much we enjoyed it.
Ingredients:
1½ pounds baby red or multicolored potatoes, halved
2 tablespoons of olive oil
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
4 ears corn, husked and cut crosswise into 1-inch rounds
3 garlic heads, tops sliced off to expose the cloves, plus 4 garlic cloves minced
8 tablespoons (1 stick) unsalted butter, melted
2 tablespoons Old Bay seasoning
2 pounds medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
1 large lemon, cut into wedges, for serving
- Preheat the oven 425ºF. Line a sheet pan with foil.
- In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, and ½ teaspoon each of the salt and pepper. Stir to coat.
- Spread the potatoes evenly on the prepared sheet pan. Roast until the potatoes begin to brown and soften, about 25 minutes.
- Meanwhile in the same bowl, combine the corn and garlic heads with the remaining 1 tablespoon of olive oil and ¼ teaspoon each salt and pepper.
- Add the corn and garlic heads, cut sides up, to the pan with the potatoes and roast for 15 minutes more.
- In a small bowl, stir together the minced garlic, melted butter, and Old Bay.
- Remove the pan from the oven and spread the shrimp over the vegetables. Drizzle the butter mixture over the shrimp and vegetables and roast until the shrimp are pink and no longer translucent, 5 to 7 minutes more.
- Sprinkle the shrimp and vegetables and the parsley and serve immediately with lemon wedges.
Dinner With Diana 