- 4 cups water
- ⅓ cup Old Bay seasoning (or your favourite shrimp or seafood spice blend)
- 4 cloves garlic, peeled and smashed
- 1 onion, unpeeled and quartered
- 4 sprigs thyme
- 1 lemon, halved
- 1 lb new potatoes, quartered
- 3 ears corn, husked and halved
- 1 lb dried chorizo or kielbasa sausage, cut into ½” cubes
- 1 lb shrimp, deveined and shell on
- 3 Tbsp butter
Prep and Cook
- 1Fill a large pot with the water. Add the seasoning, garlic, onion and thyme. Squeeze the juice from the lemon into the liquid and toss in the lemon halves. Bring the water to a boil, cover, reduce heat to medium-low and cook for 5 minutes.
- 2Add the potatoes to the pot, cover and cook for 8 minutes; they should be tender. Add the corn and cook for an additional 5 minutes. Toss the sausage and shrimp into the pot, cover and cook until the shrimp are opaque and cooked through, 3–4 minutes.
- 3Using a slotted spoon, transfer the sausage, shrimp and vegetables to a large bowl or tray. To make the sauce, ladle 1 cup of the cooking liquid (no solid pieces) into a bowl. Add the butter and stir until the butter is melted.
- 4Serve the shrimp tray with sauce, lemon wedges and hunks of baguette.