Ingredients
6 tbsp Old Bay Seasoning
6 garlic cloves
2 shallots
10 red potatoes
2 lemons
2 ears of corn
1/2 tsp parsley
1 baguette
20 oz shrimp (peeled and deveined)
18 oz sausage
3 tsp sugar
8 tbsp butter
9 cups seafood stock (or water and seafood stock concentrate)
Optional: 2 tsp hot sauce
Directions
Wash and dry all produce
Place 4 tsp Old Bay in a large microwave-safe bowl.
Peel and smash garlic.
Halve, peel, and slice shallots in to 1/2-inch thick wedges.
Dice potatoes into 1 inch pieces.
Break corn into thirds.
Quarter lemon.
Rinse shrimp under cold water. Pat dry with paper towels and season with salt and pepper.
Heat a drizzle of oil in a large, tall pot over medium-high heat. Add sausage links (unsliced) and cook 4-6 minutes until brown. Transfer to cutting board. It'll cook through later.
Add smashed garlic and shallot wedges to pot, cook until fragrant. 30 seconds.
Stir in potatoes, corn, and remaining Old Bay. Add 9 cups of seafood stock, half the lemon wedges, and 3 tsp of sugar. Cover pot and bring to a boil. Cook until potatoes are just tender, 8-10 minutes.
Slice sausage into 1/2-inch thick rounds.
Once potatoes are just tender, uncover pot and stir in shrimp and sausage. Cook stirring for 3-4 minutes. Make sure everything stays covered, add water if needed.
Turn off heat.
Finely chop parsley. Cut baguette in half lengthwise.
Place 4 tbsp butter and a pinch of minced garlic in small microwave safe bowl. Microwave until butter is softened, 30 seconds. Stir in half the parsley and season with salt and pepper.
Toast baguette, then spread with garlic parsley butter.
To bowl with reserved Old Bay, add 4 tbsp butter. Microwave until melted, 30 seconds, stir to combine.
Using a slotted spoon, carefully transfer contents of stockpot (leaving broth in pot - save it for serving) to bowl with Old Bay butter. Toss to coat. Season with salt and pepper.
Serve in bowls with 1/3 cup broth over each bowl. Drizzle with hot sauce to taste. Sprinkle with remaining parsley. Top with a squeeze of lemon. Serve with garlic parsley toasts for dipping and lemon wedges on the side.
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