1 lemon, cut in half
1/4 cup Old Bay Seasoning
4 cloves garlic, smashed
1 medium red onion, quartered
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
1/4 teaspoon red pepper flakes
1/2 pound baby red or Yukon gold potatoes
3 ears corn, husked and broken in half
1/2 pound andouille sausage or kielbasa
1 pound large shrimp, unpeeled ( or deveined with shells on at market)
1 tablespoon unsalted butter, optional
lemon wedges and hot sauce, for garnish
Make the shrimp boil:
Fill a large pot (6-8 quart capacity) with 2 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic, onion, thyme and red pepper flakes. Cover and bring to a boil. Lower to a simmer and cook for 5 minutes more.
Add the potatoes to the pot and cook until almost tender, about 10 minutes. While the potatoes are cooking, prepare the shrimp. Cut through the back of each shrimp through the shells, remove the veins and rinse the shrimp well.
Add the corn and sausage and cook 5 more minutes.
Add the shrimp, cover and cook until the shrimp, turn pink, are just opaque, and curling, 2 to 3 minutes. Using a slotted spoon, remove the shrimp and vegetables to a large bowl. Add about 1 1/2 cups of the broth to the bowl along with the butter, if using. Toss with the broth and butter. Serve with lemon wedges and hot sauce, if desired.
Makes 3-4 servings. YUM!
1. You don't have to devein the shrimp yourself, ask your butcher or fish monger to do it for you.
2. Make sure that your pot is not too small or too large. It's best to have one that is about 6-8 quarts.
3. You can omit the sausage, but.. it does add lots of flavor to the dish.
4. This is easily doubled, just make sure to use a large enough pot.