One-pan roasted Chorizo sausage and shrimp bake with roasted corn on the cobs is a great eat-with-your-hands recipe.
Prep Time: 5-10 Minutes Inactive Cook Time: 30 Minutes Serving: 4-6
I love oven more than slow cooker because temperature control is very important to make a great dish and wonderful dinner.
The goal of this recipe is to eat with your hands. And have the least dishes to wash.
This recipe recommends to use corn on the cobs. The alternative is the veggie platter. You can buy it, make your own by asking your kids, friends and/or family to help you to do so.
If you love hot and spicy, Anduille sausage would be great in this recipe. Most people in my family can only accept very mild heat. So, I stick with Chorizo sausage when I cook for them.
Feel free to double the quantity of the shrimp and sausage. If you plan to do so, divide it into 2 baking sheets. This will allow the same cooking time for everything and not to crowd them too much.
This recipe is perfect during spring and fall when corns are available in the store. But you still can enjoy it during the winter. If you can't find fresh corn, use the frozen corn that I tried it in the past.
Just bring a pot of water to a boil, add 1 teaspoon of each salt and sugar (I personally prefer to use natural cane sugar, such as Sugar in the Raw) and frozen corns into the boiling water.
Don't thaw the corn. Just put it into the water while they are still frozen. This will keep it crisp tender instead of soggy. Start the cooking process before you start preparing the shrimp and Chorizo. It will take longer to cook through the frozen vegetables.
8 ounces Chorizo sausage (diced)
2 pounds Raw frozen shrimps (thawed; I use the 16-20 counts. I highly recommend to buy what is on sale in the store). Make sure they are the same count in order to have same cooking time)
4-8 Ears of Corn on the Cob (leave the husk intact)
1 pinch of each salt and ground black pepper (divided)
6 tablespoons Extra Virgin Olive Oil (divided)
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