Shrimp Corn and Sausage Boil Recipe Video
Ingredients
* 3 bay leaves
* 1 onion, quartered
* 1 lemon, cut into wedges
* 4 cloves garlic, smashed
* ½ tsp salt
* ½ tsp peppercorns
* 6 small red potatoes, halved
* 4 ears corn, shucked and cut in thirds
* 6 oz (175 g) narrow gluten free summer sausage, cut into 1-inch thick slices (optional)
* 1 lb large or jumbo shrimp (with shells)
* 2 tbsp minced fresh parsley
Garlic Butter:
* 1/3 cup butter, melted
* 1 clove garlic, minced
Directions
# Pour enough water into large, deep frying pan to come three-quarters up the sides. Add bay leaves, onion, 2 of the lemon wedges, garlic, salt and peppercorns; cover and bring to boil. Add potatoes, corn, and sausage (if using); return to boil. Reduce heat and simmer, covered, until vegetables are almost tender, about 8 minutes.
# Add shrimp; cook until pink, about 3 minutes. Drain well. Arrange on platter. Sprinkle with parsley. Garnish with remaining lemon wedges.
# Meanwhile, in small bowl, mix butter with garlic; serve for dipping.
# Add shrimp; cook until pink, about 3 minutes. Drain well. Arrange on platter. Sprinkle with parsley. Garnish with remaining lemon wedges.
# Meanwhile, in small bowl, mix butter with garlic; serve for dipping.
