Ingredients
Baby red or gold potatoes – for our family of 3 I just got one small bag of these (pre-bagged)
3 ears of corn, each cut into 5 pieces (I parboiled them before cutting)
1/2 c butter, melted
5 garlic cloves minced (I just plop in a tsp or so of bottled minced garlic, so much easier and only garlic snobs might know the difference – or they might not!)
1 tbsp Old Bay seasoning
16 oz andouille sausage or smoked sausage, cut into pieces
1 lb large shrimp, raw
1-2 lemons, cut into wedges
Instructions
1. Get a large stock pot of water boiling and boil potatoes for 10 minutes. Then add in the corn pieces. Boil until corn and potatoes are both finished, about 5 more minutes.
2. Drain corn and potatoes and add them to a large bowl.
3. Clean and pat shrimp dry and add them into the bowl with corn and potatoes. Add sausage pieces to the bowl as well.
4. In a small bowl, combine butter with garlic. Add in Old Bay seasoning and pour the butter mixture over the rest of the shrimp/corn/potatoes mixture and gently toss to blend seasoning over the shrimp boil.
5. Transfer everything to a large nonstick baking dish or sheet (I line a sheet pan with baking paper for easier cleanup) and bake at 400 degrees for about 15 minutes or til shrimp fully cooked.
Serving suggestions – serve with lots of lemon, a loaf of crusty bread or cheesy garlic biscuits and coleslaw.
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