Low Country Shrimp Boil with Sausage, Corn and Red Potatoes

What you need

• 3 l (3 qt) water
• 5 tbsp seafood boil seasoning, Chesapeake style, plus more for serving
• 2 lemons, 1 quartered, 1 cut into wedges for serving
• 1 large onion, peeled and quartered
• 6 cloves garlic, smashed
• 1 kg (2 lb) baby red potatoes, halved if larger than a golf ball
• 450 g (1 lb) andouille sausage, or smoked kielbasa, cut into 4 cm (1 1/2 in) pieces
• 4 ears of corn, husked and each cut into 4 pieces
• 900 g (2 lb) large shell-on shrimp, raw
• 100 g (1/2 cup) butter, melted, for dipping
• 2 tbsp parsley, chopped

Method

Restated from the original video

1. 1

   Pour the water into a very large pot. Squeeze in the juice of the quartered lemon and drop the pieces in, then add the seasoning, onion and garlic. Heat until boiling hard.

2. 2

   Tip in the potatoes and boil for 10-12 min, until nearly tender.

3. 3

   Add the sausage and corn and boil for 5 min more.

4. 4

   Stir in the shrimp and cook for 2-3 min, until pink and opaque. Switch off the heat at once, since overcooked shrimp turn rubbery.

5. 5

   Drain the pot in a colander and discard the broth.

6. 6

   Tip everything onto a table lined with newspaper or onto a large platter.

7. 7

   Scatter the parsley over the top and dust with a little more seasoning.

8. 8

   Serve hot with the lemon wedges and the melted butter on the side.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.