1lbshrimp(we used 31-40 count easy peel, deveined shrimp)
4earscorn on the cob, cut into 2-3 pieces
2-3linkssmoked sausage, cut into one inch pieces (we used a cajun sausage but kielbasa is great too)
1bunchparsley, finely chopped
In a large soup pot, combine water, beer, old bay, onion and lemon and bring to a boil.
Once boiling, add the potatoes and cook until beginning to get tender, about 11 minutes.
Add in corn and cook for a few minutes then add in the sausage.
When the corn is tender (about 6-8 minutes), pull it out and place it in a very large bowl.
Now make sure you have a gentle simmer going and then drop in the shrimp.
Cook 2-3 minutes, or until shrimp are cooked through.
Turn off the heat and quickly transfer the ingredients to the bowl with the corn. I use a spider for this but you could also strain the shrimp boil through a colander.
Add butter and parsley to the shrimp boil and stir.
Serve with cocktail sauce, lemon wedges and old bay.
This recipe serves 3-4 people. Kevin and I can normally only make it through half of this recipe on a weeknight, so it should easily feed a family with two adults and 2-3 little ones.
If you have 4 hungry adults or teenagers, the liquid in this recipe can accommodate a few more ingredients, so you can add in an extra half pound of shrimp, a couple more sausage links or ears of corn.
To save time, get your water and beer on the stove immediately. While it's coming to a boil you can chop your ingredients and add them as you get them ready.