Grilled Lamb & Almonds Shrimp Roast Potato & Creole
Grilled Lamb & Almonds Shrimp Roast Potato & Creole is a gastronomic masterpiece that marries the rich, succulent tastes of grilled lamb and shrimp with the fragrant essence of roast potatoes and the spicy, bright Creole spice. This meal is a delicious mix of Mediterranean and Creole cuisines, providing a one-of-a-kind and scrumptious culinary experience.
Yield: 6
Materials
- 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
Instructions
- Preheat oven to 375°F (190°C).
- In bowl, combine the ingredients for Cajun seasoning mix and stir to combined.
- See also Fried pork chops
- In baking dish, mix potatoes, corn, 2 garlic cloves, 1 tsp oil, and 1/2 tsp Cajun seasoning mixture.
- Mix until vegetables are equally covered with the spice mixture. Put butter on top.