Shrimp Boil Skillet

Ingredients

• 1 lb. baby yellow potatoes
• 2 Tbsp olive oil
• 1/2 large yellow onion, chopped
• Salt and freshly ground black pepper
• 6 oz. turkey or chicken smoked sausage, I used Johnsonville Cajun Chicken Sausage, sliced
• 2 cloves garlic, minced
• 2 Tbsp butter, diced into small cubes
• 3/4 lb large peeled and deveined shrimp
• 1 1/4 cups fresh corn or frozen, thawed corn
• 2 tsp Old Bay seafood seasoning
• 1/2 tsp dried thyme
• 4 oz baby spinach, optional
• 1 Tbsp fresh lemon juice
• 1 Tbsp minced fresh parsley, optional

Directions

1. Arrange the potatoes on a large plate, then cook them in the microwave at high power for 2 minutes. Flip them, then keep microwaving until they are just tender, about 2 minutes longer; if the potatoes are not very small, they may need a little extra time, and they should be tender before you continue. Cool them briefly, then halve them.
2. Meanwhile, in a deep non-stick skillet at least 12-inches wide, warm the olive oil over medium heat. Add the onions and saute until they have softened, about 4 minutes.
3. Slide the onions to one side of the pan, then add the potatoes. Season with salt and pepper, and cook, turning now and then, until the potatoes are lightly golden, about 3 minutes. Move the potatoes over beside the onions.
4. Put the sausage on the open side of the pan and cook it, tossing once in a while, until it starts to brown, about 3 minutes. Scoot the sausage aside, stir in the garlic, and saute for 1 minute, until pale golden.
5. Add the butter, shrimp, and corn to the skillet. Sprinkle in the seafood seasoning and thyme, then season to taste with salt and pepper; be gentle with the salt because the sausage is already salty.
6. Cook, tossing occasionally, for 2 minutes, then add the spinach and continue cooking until the spinach wilts and the shrimp is cooked through; it should look opaque from center to edge. Pour in the lemon juice and toss everything together. Serve it warm, topped with parsley if desired.