Grilled Lamb & Almonds Shrimp Roast Potato & Creole is a culinary masterpiece that combines the rich, succulent flavors of grilled lamb and shrimp with the aromatic essence of roast potatoes and the spicy, vibrant Creole seasoning.
This dish is a delightful fusion of Mediterranean and Creole cuisines, creating a unique and mouthwatering experience for your taste buds.
Grilled Lamb & Almonds Shrimp Roast Potato & Creole
Ingredients:
4 Andouille sausages, chop
1 pound (455 g) shrimp, peeled and deveined
4 red potatoes, cut to quarters
2 pieces of corn, quarters
2 tsp olive oil, divided
1 tsp butter, cubed
4 cloves minced garlic
Cajun seasoning mix
2 tsp garlic powder
2 and a half teaspoons paprika
1 tsp dried oregano
1 tsp onion powder
1 tsp dried thyme
1 teaspoon red pepper flakes
1 tsp cayenne pepper
2 teaspoons salt
1 teaspoon pepper
my choice
Chopped fresh parsley
lemon wedge for garnish
Prepare:
Preheat oven to 375°F (190°C).
In bowl, integrate the elements for Cajun seasoning mix and stir to blended.
See also Fried beef chops
In baking dish, blend potatoes, corn, 2 garlic cloves, 1 tsp oil, and 1/2 tsp Cajun seasoning combination.
Mix till veggies are similarly protected with the spice aggregate. Put butter on pinnacle.
Baking for 25 minutes.
In bowl, integrate sausage, shrimp, garlic, oil, and ½ tablespoon of allspice mix. Save the last season mix for destiny recipes.
Mix well.
Adding sausage additionally shrimp in same baking dish because the corn and potatoes.
Bake for different 15 minutes.
Put freshly parsley on pinnacle. Serving with lemon slices
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