Tender shrimp simmered with corn, potatoes, and smoky sausage in a flavorful, one-pot coastal dish.
# What You Need:
→ Seafood & Sausage
01 - 1 lb large raw shrimp, shell-on, deveined
02 - 12 oz smoked sausage, sliced into 1-inch pieces
→ Vegetables
03 - 1 lb baby red potatoes, halved
04 - 4 ears fresh corn, each cut into 3–4 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
09 - 2 bay leaves
10 - 1 tsp black peppercorns
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 tbsp kosher salt
→ To Serve
13 - 4 tbsp unsalted butter, melted
14 - Fresh parsley, chopped
15 - Lemon wedges
# Directions:
01 - Fill a large stockpot with 10 cups of water. Add Old Bay seasoning, kosher salt, bay leaves, black peppercorns, crushed red pepper flakes, quartered onion, smashed garlic, and lemon slices. Bring to a rolling boil over high heat.
02 - Add halved baby red potatoes to the boiling broth. Reduce heat to a simmer and cook for 12 to 15 minutes until potatoes are just tender.
03 - Incorporate corn pieces and sliced smoked sausage into the pot. Continue simmering for 5 to 7 minutes to blend flavors and cook through.
04 - Add the shrimp to the simmering mixture. Cook for 2 to 3 minutes until shrimp turn pink and opaque, taking care not to overcook.
05 - Drain the cooking liquid, discarding it but retaining the solids. Transfer shrimp, sausage, corn, and potatoes to a large platter or traditional seafood boil setup. Drizzle with melted butter, sprinkle with chopped parsley, and offer lemon wedges alongside.
