Sheet Pan Old Bay Prawns, Chorizo Sausage, New Potatoes and Sweetcorn Served with a Garlic and Lemon Yoghurt Dressing

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Sheet Pan Old Bay Prawns, Chorizo Sausage, New Potatoes and Sweetcorn served with a Garlic and Lemon Yoghurt Sauce is quite a mouth full but I promise you that this is a wonderfully simple and nutritious dish, packed with flavour and texture. After parboiling the potatoes, everything is cooked together in one pan.

Soft roast new potatoes, succulent, juicy king prawns, crispy, spicy chorizo sausage, fresh sweetcorn kernels, chopped red onion, garlic and Old Bay spice, cook and combine together to make this wonderful meal. Served with a refreshing and flavourful yoghurt dressing, this fabulous supper is a favourite in the Daffodil Kitchen, throughout the year.

Where is this recipe from?

This is an American recipe and there are many similar versions out there. Most use sweetcorn cobs cut into pieces, but without removing the sweetcorn. I adore sweetcorn but find it easier to eat when it has been taken off the cob – far less messy – which is why I slice it off. However, if you prefer it on the cob, cut each cob into 3 – 5 pieces and then cook in the same way as the sweetcorn in this recipe.

What is Old Bay Seasoning?

Old Bay Seasoning is an American spice blend from Maryland. It is made up of nearly 20 herbs and spices and the original recipe is a closely guarded secret. It is peppery, spicy, sweet, salty and herby and is commonly used in seafood recipes. It is not easy to get in the UK but it is available from Amazon, American Food Mart, Sous Chef and Costco.

What can I use instead of Old Bay Seasoning?

Fortunately, Cajun Spice is a close alternative and this is widely available in most supermarkets. Depending on the brand, it will probably be a little spicier but it works really well with all the flavours in this dish.

Can I use different sausages?

Smoked Andouille sausage is the most commonly used sausage in similar recipes in the US. However, they are also difficult to find in the UK. The good news is that chorizo sausage works wonderfully well. (Who doesn’t love chorizo sausage and prawns?!) You could also use German Bratwurst or Polish Kabanos, would be delicious too.

How to make Sheet Pan Old Bay Prawns, Chorizo Sausage, New Potatoes and Sweetcorn Served with a Garlic and Lemon Yoghurt Dressing

Collect all your ingredients together:

For the potatoes:

• new potatoes, cut into 2cm pieces
• fine salt
• unsalted butter
• olive oil
• Old Bay Seasoning (or Cajun spice)
• finely ground sea salt
• freshly ground black pepper

For the sweetcorn, chorizo and prawns

• unsalted butter
• olive oil
• cobs of sweetcorn, kernels cut from the cob, or frozen or tinned sweetcorn
• red onion, peeled and chopped
• garlic, peeled and crushed
• Old Bay Seasoning (or Cajun spice)
• green king prawns (i.e. uncooked)
• chorizo sausage (uncooked), skin removed and cut into 1cm slices
• finely ground sea salt
• freshly ground black pepper

For the Yoghurt Dressing:

• natural yoghurt
• Old Bay Seasoning (or Cajun spice)
• zest and juice of 1 lemon
• garlic powder
• onion powder
• hot sauce e.g. Franks Red Hot Sauce, sriracha, tabasco
• chopped fresh coriander (or parsley)
• coconut or caster sugar
• finely ground sea salt
• freshly ground black pepper

To serve:

• chopped coriander (or parsley)
• lemon wedges
• cherry tomatoes
• sliced avocado

How to make this fabulous supper:

Start with the potatoes –

1. Put the potatoes in a saucepan and cover with boiling water. Season with 1 teaspoon salt and bring to the boil. Cook until soft, around 10 minutes. Drain well.
2. Put the potatoes back in the saucepan and add ½ tablespoon Old Bay Seasoning, 1 tablespoon butter and 1 tablespoon olive oil. Mix well and season with the salt and pepper.
3. Transfer to the baking tray and pop in a pre-heated oven for 20 minutes.

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Whilst the potatoes bake, prepare the rest of the ingredients –

1. Whilst the potatoes are cooking, slice the sweetcorn kernels from cob. When you have sliced them off, hold the cob in one hand and use a spoon to run down the cobs to remove and remainder of the kernels. This part of the corn is sweet, don’t miss this step out! Cutting the kernels off, can be a messy business – see here for some tips.
2. Peel and chop the red onion into chunks, peel the chorizo and cut in 1cm thick slices.
3. Melt the butter in the saucepan you used to cook the potatoes and then add the Old Bay Seasoning, olive oil and the salt and pepper. (NB There is no need to wash the saucepan first.)
4. Mix well.
5. Next, add the prawns, chorizo and onion. Peel and crush the garlic and add.
6. Stir thoroughly to mix.
7. When the potatoes have been cooking for 20 minutes, take out of the oven and add the remaining ingredients to the pan. Spread them out in an even layer and pop back in the oven for a further 15 minutes.

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Whilst everything bakes, prepare the yoghurt dressing –

1. Zest and juice the lemon, chop the coriander and mix well with remaining ingredients.
2. Sprinkle with a little olive oil and some extra chopped coriander.

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Bring it all together –

1. Take the sheet pan out of the oven when everything is cooked – the potatoes should be soft and lightly caramelised, the prawns pink and cooked through, the chorizo cooked and crispy
2. Add some halved, fresh cherry tomatoes and sprinkle with chopped coriander.

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Emma’s Sheet Pan Supper –

Emma is pescatarian so does not eat chorizo sausage and she also does not eat shellfish. When we eat this, I make Emma a similar version with salmon. She absolutely loves it.

1. The potatoes, sweetcorn, onion and garlic are all prepared in exactly the same way as above.
2. When I add the sweetcorn, onion and garlic to the potatoes for the final 15 minutes of cooking, I add 1 or 2 salmon fillets, brushed with the same seasoning and oil/butter added to the sweetcorn, and cook for the final 15 minutes on the same tray with the potatoes. I also add a pinch of smoked paprika to the salmon to

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.