Shrimp Boil

I’ve only made this in a slow cooker before, so I adapted from recipe at Little Sunny Kitchen, for a Dutch oven. Except, of course, I don’t exactly follow directions 🤭 I had small shrimp (make it work), white pepper, more garlic, skipped the red onion, “salted” butter here, and I ran out of parsley 😉 It turned out really good. I highly recommend good bread and butter with this 😋

Ingredients
• 6 cups water
• 2 lemons divided
• 1 red onion peeled and cut into 4 wedges
• 4 cloves garlic minced
• 1 tablespoon Old Bay seasoning click for recipe!
• 1 ½ lb red baby potatoes halved, sliced lengthwise (or medium potatoes quartered)
• 1 tablespoon salt
• 4 ears corn each cut into 4-5 pieces
• 1 14-16 oz smoked andoullie sausage sliced into 1 inch slices
• 1 ½ lb raw large shrimp peeled and deveined, tails left on
• ¼ cup unsalted butter melted
• ground black pepper to taste
• 2 tablespoons parsley chopped

Instructions
• To a large pot or dutch oven, add water, lemon wedges (one lemon), onion, garlic, old bay seasoning. Give the mixture a quick stir, bring to a boil over medium-high heat, and add the potatoes. Season with salt and cook the potatoes for 10-12 minutes or until they’re almost done.
• Add the corn ears and sausage, and cook for 4-5 more minutes. Remove the dutch oven from heat.
• Add the raw shrimp and cook for 1-2 minutes or until it’s opaque. Be very careful not to overcook the shrimp. Drain the mixture immediately (reserving ½ cup of the broth for serving).
• Place all of the ingredients on a platter or sheet pan, drizzle with melted butter (and some of the reserved broth if desired), lemon juice, sprinkle with additional Old Bay seasoning, ground black pepper, and garnish with chopped parsley.