Shrimp Boil

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  1 lbs Potato, Baby
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  4 Corn, Sweet, Frozen(360g)
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  1 Yellow Onion(110g)
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  2 tbsp Olive oil

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

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  4 Garlic(12g)
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  1 tbsp Old Bay seasoning blend
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  1 lbs Shrimp
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  12 oz Andouille Sausage, Pork, Smoked
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  0.3 cup Unsalted Butter
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  1 1 pinch cracked pepper
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  1 tbsp Parsley, Fresh
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  1 tbsp Green Onion (Scallion)
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  2 Lemon(216g)

Instructions

1. 1Fill a large pot with salted water and bring to a boil over high heat. Add the baby potatoes and halved onion, cook 10–12 minutes over high heat until potatoes are just tender but still hold their shape, then add the frozen corn and cook 2–3 minutes more until heated through. Drain well in a colander.
2. 2While the potatoes cook, slice the andouille sausage into ½-inch rounds. Heat the 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.
3. 3In the same skillet over medium-high heat, add the shrimp in a single layer and cook 2–3 minutes per side until they turn opaque and firm with no translucent center, then remove to a plate.
4. 4Mince the fresh garlic and combine with the unsalted butter and Old Bay seasoning in a small bowl, whisking until combined.
5. 5Add 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. Pack the fresh parsley, sliced green onions, and lemon wedges in separate small containers, and add to each portion with a pinch of cracked pepper just before serving.