This dish is inspired by the flavors of a classic shrimp boil, including andouille, potatoes, corn, Old Bay and garlic. However, we upped the ante by simmering everything in an all-butter sauce. Serve family-style with toasted crusty bread for dipping and sopping up all that extra sauce.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1 pound baby Yukon gold potatoes, scrubbed (about 20)
- Kosher salt
- 12 ounces smoked andouille sausage, sliced into 1/2-inch thick rounds
- 2 pounds (8 sticks) unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon seafood seasoning, such as Old Bay, plus more for serving
- 4 ears of corn, shucked and cut into thirds
- 1 1/4 pounds jumbo shrimp, peeled and deveined
- 1 lemon, juiced
- Chopped fresh parsley, for serving
- Toasted crusty bread, for serving
Instructions
- Add the potatoes to a large pot or Dutch oven and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until just knife-tender, 8 to 10 minutes. Transfer to a colander to drain and reserve.
- Place the pot back over medium heat. Add the andouille and cook until lightly browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning and 1 teaspoon of salt. Once the butter has completely melted and it’s just starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes. Add the shrimp, making sure all the pieces are fully submerged, then cook until pink and just opaque throughout, about 2 minutes more. Stir in the lemon juice and reserved potatoes to warm through.
- Ladle the andouille, shrimp, vegetables and butter sauce into a large serving. Top with parsley and a light sprinkle of additional seafood seasoning and serve with toasted crusty bread, for dipping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1142 |
| Total Fat | 105 g |
| Saturated Fat | 62 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 383 mg |
| Sodium | 854 mg |
Reviews
Loved it! Who doesn’t love seafood with butter? And the sausage gave it a perfect kick. Probably not something you should eat every day, but it was well worth it! YOLO! The hardest part for me was I peeled and deveined the shrimp myself. Otherwise, a very simple and delicious recipe.
This turned out GREAT! My husband kept saying it was great. I substituted red potatoes and used very large Argentina shrimp. Took longer to cook than suggested but also scaled back butter to five sticks. Excellent dipping sauce and the sausage added the kick! Really loved this meal!!
Awesome
This dish is amazing!!! I added some crab & lobster tails & it was a HUGE hit! I served it with crusty bread for all that flavorful butter, YUM!!
Easy and delicious
this is the reason why america leads the race in obesity
Loved!
Absolutely delicious!! Even my non shrimp eating son loved it. It’s hard not to love all that butter even though I took the advise of other and basically cut it in half.
This was so easy and so delicious. My husband loved it will definitely make it again.
Very good! Took about half the butter out, since it wasn’t needed.