Shrimp and Sausage Boil
2 lb. bag large shrimp, peeled and deveined, leave tails on
1 lb. sausage (Kielbasa or Andouille), cut into 1 inch pieces
4 ears corn, each cut into 4 pieces
1 lb. small red potatoes or Yukon gold potatoes, cut into large pieces
1 medium onion, cleaned and cut into large pieces
4 lemons-2 for cooking, 2 for serving
½ cup unsalted butter
4 cloves garlic, cleaned and smashed
1/3 cup Old Bay seafood Seasoning
½ tsp. salt
½ tsp. pepper
2 tbsp. fresh chopped parsley for garnish
Fill a large stock pot with water, ¾ full. Quarter two lemons and add to the water. Then add onion, garlic and Old Bay seasoning. Bring to a boil.
Clean and cut the potatoes in half. Add to the boiling water, cook 10-12 minutes or until just barely fork tender.
Clean and cut the corn, add to boiling water along with the sliced sausage. Cook 5-6 minutes. Add the shrimp to the boiling water and cook another 2-3 minutes, or until shrimp is pink. Drain the water and place the shrimp mixture on a large baking sheet.
Melt butter in the microwave. Add salt, pepper and 2 tablespoons chopped parsley to butter and whisk to combine. Pour ½ of the butter mixture over shrimp mixture and stir to coat. Reserve remaining butter mixture for serving. Garnish with chopped parsley and lemon wedges. Sprinkle with more Old Bay if you’d like and serve immediately.
