1 pound smoked sausage*, cut into 1-inch-thick rounds
2 pounds unpeeled large fresh shrimp
2 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
Lemon wedges, to serve
Seasoned Butter (recipe follows)
Garnish: chopped fresh parsley
Seasoned Butter
1 cup unsalted butter, melted
3½ teaspoons Old Bay seasoning
1½ teaspoons garlic powder
1½ teaspoons fresh lemon juice
1¼ teaspoons kosher salt
1 teaspoon chopped fresh parsley
Instructions
In a large stockpot, combine 4 quarts water, Old Bay, onion, garlic, bay leaves, and peppercorns. Cover and bring to a boil over medium-high heat. Reduce heat to medium; simmer for 5 minutes. Add potatoes; cook just until tender, 10 to 12 minutes. Add corn and sausage; cook until corn and potatoes are tender, 5 to 7 minutes. Remove from heat. Stir in shrimp; cover and let stand until shrimp are pink and firm, 4 to 5 minutes.
In a large bowl, stir together 1 cup cooking liquid, butter, parsley, and salt. Drain shrimp mixture, discarding remaining cooking liquid and bay leaves. Add shrimp mixture to butter mixture, tossing until well combined. Serve with lemon wedges and Seasoned Butter. Garnish with parsley, if desired.
Seasoned Butter
In a small bowl, whisk together all ingredients. Serve immediately.
Notes
*We used Conecuh Hickory Smoked Sausage
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lowcountry-shrimp-boil/