This quick shrimp boil recipe packs all the fun of a beach-party meal into an easy weeknight dinner. Chicken sausage cuts calories and the leek adds extra veggies.
Ingredients
3 quarts water
¼ cup old bay seasoning (see tip)
3 tablespoons lemon juice, plus lemon wedges for serving
8 ounces baby potatoes
8 ounces unpeeled raw shrimp (21-25 per pound)
5 ounces andouille chicken sausage, cut into 1-inch pieces
2 ears corn, husked and cut in half
1 large leek, sliced
4 tablespoons melted butter for serving
Directions
Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.
