Tender shrimp, corn, potatoes, and smoky sausage combine in aromatic spices for a comforting coastal dish.
# What You'll Need:
→ Seafood & Sausage
01 - 1 lb large raw shrimp, shell-on, deveined
02 - 12 oz smoked sausage (e.g., Andouille or kielbasa), sliced into 1-inch pieces
→ Vegetables
03 - 1 lb baby red potatoes, halved
04 - 4 ears fresh corn, each cut into 3 to 4 pieces
05 - 1 large yellow onion, quartered
06 - 4 cloves garlic, smashed
→ Spices & Flavorings
07 - 1 lemon, sliced
08 - 1/4 cup Old Bay seasoning (30 g)
09 - 2 bay leaves
10 - 1 teaspoon black peppercorns
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon kosher salt
→ To Serve
13 - 4 tablespoons unsalted butter, melted
14 - Fresh parsley, chopped
15 - Lemon wedges
# How-To Steps:
01 - Fill a large stockpot with 10 cups (80 fl oz) of water. Add Old Bay seasoning, kosher salt, bay leaves, black peppercorns, crushed red pepper flakes, quartered onion, smashed garlic cloves, and lemon slices. Bring to a rolling boil over high heat.
02 - Add halved baby red potatoes to the boiling water. Reduce heat to a simmer and cook for 12 to 15 minutes until potatoes are just tender when pierced with a fork.
03 - Incorporate the cut corn pieces and sliced smoked sausage into the pot. Maintain a gentle simmer and cook for an additional 5 to 7 minutes.
04 - Add the raw shrimp with shells on to the simmering liquid. Cook for 2 to 3 minutes until shrimp turn pink and opaque. Avoid overcooking to maintain tenderness.
05 - Drain the contents, discarding the cooking liquid but keeping the solids intact. Transfer shrimp, sausage, corn, and potatoes to a large serving platter or spread over newspaper for a traditional presentation. Drizzle with melted butter, garnish with freshly chopped parsley, and serve with lemon wedges.
