Shrimp Boil

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  Potato, Baby(454g)
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  Corn, Sweet, Frozen
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  Yellow Onion
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  Unsalted Butter(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Old Bay seasoning blend(15g)
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  Shrimp(454g)
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  Andouille Sausage, Pork, Smoked(340g)
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  Unsalted Butter(60g)
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  Garlic(120g)
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  1 pinch cracked pepper
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  Parsley, Fresh(15g)
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  Green Onion (Scallion)(15g)
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  Lemon

Instructions

1. 1Fill a large pot with salted water and bring to a boil over high heat. Add the baby potatoes and onion, cook 5 minutes until potatoes begin to soften.
2. 2Add the frozen corn to the pot, stir well, and continue boiling for 5–7 minutes until the potatoes are just tender but still hold their shape. Drain well in a colander.
3. 3Slice the andouille sausage into ½-inch rounds. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the sausage, and cook 3–4 minutes until lightly browned on both sides. Transfer to a plate.
4. 4In the same skillet, add the shrimp and remaining olive oil over medium-high heat. Cook 2–3 minutes per side until the shrimp turn opaque and firm, then remove to a plate.
5. 5In a small bowl, whisk together the melted butter, minced fresh garlic, and Old Bay seasoning until combined. Add the drained potatoes, corn, cooked sausage, and cooked shrimp to a large mixing bowl, pour the butter mixture over top, and gently toss until all ingredients are evenly coated.
6. 6Divide the shrimp boil evenly into 6 airtight containers while hot. Top each portion with fresh parsley, sliced green onions, and a squeeze of fresh lemon juice before serving, or pack the lemon wedges and garnishes separately for assembly at mealtime.