Seasoned Shrimp and White Corn on Fingerling Potatoes

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
40 canapes
Level:
Easy

Ingredients
  • 20 fingerling potatoes, cut lengthwise
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined, cut into 1/2-inch pieces
  • 1 tablespoon crab boil seasoning (recommended: Old Bay)
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • Juice 1 lemon
  • 1 (8-ounce) can corn, drained
Directions

Preheat the oven to 400 degrees F.

In a large bowl, combine the potatoes, olive oil, salt and pepper, and mix well with your hands. On a roasting tray, spread out the potatoes, cut side up, and roast in the oven until golden, about 30 minutes. Set aside and let cool.

In a large bowl, season the shrimp with the crab boil seasoning. Melt the butter in a frying pan over medium heat and saute until cooked through, about 5 minutes. Add the parsley, lemon juice, and corn. Cook for 2 to 3 minutes. Put the potatoes on a platter, cut side up. Divide the shrimp mixture on top of each potato. Sprinkle with additional chopped parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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