Recipe courtesy of Stuart O'Keeffe
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1 hr 5 min
20 min
45 min
40 canapes



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 a chef, restaurant or culinary professional. It has not been tested for home use.

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