Ingredients
Scale
- 2 lbs large shrimp (16–20 count), shell-on
- 1 lb smoked sausage, sliced into 1-inch pieces
- 1 lb baby red potatoes
- 4 ears of corn, husked and cut into thirds
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 lemons, halved
- 2 bay leaves
- 2 tbsp Old Bay seasoning
- 1 tbsp cayenne pepper (adjust to taste)
- 1 tbsp salt
- 8 cups water
Instructions
- In a large stockpot (at least 8 quarts), combine water, lemons, garlic, bay leaves, Old Bay seasoning, cayenne pepper, and salt. Bring to a rolling boil over high heat.
- While the water comes to a boil, rinse the shrimp under cold water. Leave the shells on for maximum flavor.
- Once the water is boiling, add the potatoes and onion. Cook for 10 minutes.
- Add the corn and sausage, cooking for another 5 minutes.
- Finally, add the shrimp to the pot. Cook for just 2-3 minutes until they turn pink and curl slightly.
- Drain the boil and serve family-style on a large platter with melted butter and lemon wedges.
Notes
- Use the freshest shrimp you can find for best results
- Adjust the cayenne pepper to control the heat level
- Add crab legs or crawfish for variety
- Don’t skip the Old Bay seasoning – it’s essential
- Cook outdoors if possible for easy cleanup
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 280mg