Red Meat Allergy Friendly Shrimp Boil with Andouille and Corn
Total time50 min
Prep time15 min
Cook time35 min
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Learn more āIngredients
6 servings
For the boil
- 4 quarts water
- ā cup old bay seasoning
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp kosher salt
- 1 Ā½ lbs small red potatoes, halved if larger than 1 Ā½ inches
- 1 Ā½ lbs andouille sausage, cut into 2-inch pieces
- 4 ears corn, husked and cut into thirds
- 2 lbs large shrimp (16/20 count), shell-on, deveined
For serving
- 4 tbsp unsalted butter, melted
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Fill a large stockpot (8ā12 quart) with 4 quarts of water. Add the Old Bay seasoning, halved lemon (squeeze the juice in before dropping in the halves), halved garlic head, bay leaves, black peppercorns, and kosher salt. Bring to a rolling boil over high heat.
- 2
Add the red potatoes to the boiling broth and cook for 10 minutes, until they just begin to soften at the edges but are not yet fully tender when pierced with a knife.
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