Shrimp Boil

1. 1
   prep

   Prep the ingredients.

   1.Cut the smoked sausage into 1-inch thick slices.

   2.Halve the baby potatoes if they are large.

   3.Husk the corn and cut each cob into 3-inch pieces.

   4.Smash the garlic cloves with the flat side of a knife.
2. 2
   boil · ~10 min

   Bring the seasoned water to a boil.

   1.Fill the large stockpot with 4 liters of water.

   2.Add the Old Bay seasoning, Cajun seasoning, smashed garlic, and bay leaves.

   3.Bring to a rolling boil over high heat.

   TIPDon't be shy with the seasoning in the water—this is what flavors the entire dish.
3. 3
   boil · ~10 min

   Cook the potatoes first.

   1.Add the baby potatoes to the boiling seasoned water.

   2.Cook for 10 minutes until almost tender when pierced with a fork.
4. 4
   boil · ~5 min

   Add the sausage and corn.

   1.Add the sliced smoked sausage and corn pieces to the pot.

   2.Continue boiling for 5 minutes.
5. 5
   boil · ~2 min

   Cook the shrimp.

   1.Add the shell-on shrimp to the pot.

   2.Cook for exactly 2 minutes, until the shrimp turn pink and opaque.

   3.Immediately turn off the heat.

   TIPShrimp cook fast—pulling them at exactly 2 minutes prevents rubbery texture.
6. 6
   other

   Drain the boil.

   1.Carefully drain the contents of the pot into a large colander.

   2.Return the drained shrimp, sausage, potatoes, and corn to the dry pot.
7. 7
   rest · ~5 min

   Rest with melted butter.

   1.Pour the melted butter over the drained boil in the pot.

   2.Squeeze the juice from one lemon over the top.

   3.Cover the pot and let it rest for 5 minutes to absorb the flavors.

   TIPThe resting step melds the butter and seasonings into every ingredient.
8. 8
   assemble

   Serve on newspaper.

   1.Cover the table with newspaper or butcher paper.

   2.Dump the rested shrimp boil directly onto the paper.

   3.Garnish with chopped parsley and serve with the remaining lemon halves and salt on the side.

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