Ingredients
- 4 quarts water
- 1 onion, peeled and cut into 6 wedges
- 1 head garlic, cut in half
- ½ cup Old Bay® Seasoning
- 1 ½ pounds small red potatoes, cut in half
- 4 ears corn-cut in half
- 1 pound andouille sausage, cut into 1” thick slices
- 1 pound PrimeWaters® XL Easy Peel Shrimp, thawed
- Diamond Crystal® Kosher Salt and ground pepper to taste
- Minced parsley for garnish
- Melted unsalted butter, lemon wedges, spicy mayonnaise and some slices of crusty artisan bread, for serving
Instructions
- Combine water, onion, garlic, old bay seasoning, salt and pepper in a large stainless steel stock pot. Place over medium high heat and simmer for 10 minutes.
- Add the potatoes and cook for 10-15 minutes or until just tender.
- Add the corn and sausage and cook for 5 more minutes.
- Add the thawed shrimp and cook for 1-2 minutes – just until shrimp is opaque and pink, with an internal temperature of 150°F.
- Use a large skimmer to lift out all the ingredients and place into a large-high rimmed serving platter. Reserve some of the liquid if you like-you can sip it as a broth or dip the shrimp in it.
- Sprinkle with minced parsley, some lemon juice and melted butter-serve with additional wedges of lemon, your choice of spicy mayonnaise and melted butter on the side.
