The original recipe calls for corn, which, while I don’t mind it, adds another carb, so we subbed in yellow summer squash for something the same color. And since there is a general paucity of veggies in a lot of recipes, we added cauliflower, which, in my humble opinion is one of the best veggies on the planet and very versatile.
I did manage to find the andouille sausage and that does add bit of a bite to it. You could sub any type of summer sausage if you wanted.
So here is the recipe as altered by us:
1 pound shrimp, peeled, deveined, thawed
1 package andouille sausage (our store had 12.8oz packages)
1 pound baby Dutch yellow potatoes (we ended up cutting many of them in half)
1 yellow summer squash, chunked
1 head cauliflower, chopped into small pieces
4-6 cloves garlic, minced (we prefer 6 – we are garlic nuts)
1 lemon, wedged (for flavoring)
2 TBSP fresh parsley chopped
1/4 c unsalted butter
1 TBSP Old Bay Seasoning
Preheat oven to 400
Parboil potatoes (in their skin) for 10-13 minutes in boiling water to soften
In a large bowl, combine butter, garlic and Old Bay Seasoning. Toss in sausage, shrimp, squash, potatoes, and cauliflower and toss to coat
Place in single layer on a baking sheet, and bake for 12-15 minutes or until shrimp are opaque.
Squeeze lemon juice over and garnish with parsley
Makes 6 servings.
Macro breakdown: 333 calories per serving, 9g carbs, 22g fat (you could cut this back by using cooking oil and turkey sausage if you want) and 19g protein.
This is great for a higher fat day, or a lower carb day if you are cycling. It’s tastes like a cheat meal!!