1 hour
Serves 10
Ingredients:
3 pounds baby red potatoes
3 Tbsp. sea salt
3 Tbsp. minced garlic
12 ears white sweet corn
2 pounds Andouille sausage
60 large shrimp, shell on
1/4 cup Old Bay Seasoning
4 limes, cut into wedges
Make Dinner:
Bring 10 quarts of water to a boil in a very large pasta pot over high heat. Add sea salt, minced garlic and red potatoes. Boil potatoes in salted water. While potatoes are boiling, shuck corn and break each ear into two halves. After potatoes have boiled for 30 minutes, add corn to pot. While potatoes and corn are cooking, slice Andouille sausage into 1/2 pieces on the diagonal. Add sausage to pot and boil another 15 minutes. Add whole shrimp, shell on, to pot and boil another 6-8 minutes. Do not overcook or shrimp will become tough. Drain water from pot and serve potatoes, corn, sausage and shrimp on a very large platter. Top with fresh squeezed lime juice and Old Bay Seasoning.