| Portions |
|---|
| 4 |
Ingredients
- 1 (355ml) can light flavoured beer, such as a lager
- 1 ½ lemons
- 1 white or red onion, cut into 8 wedges
- 4 garlic cloves, smashed
- ¼ cup seafood seasoning
- 200g andouille or smoked chorizo sausage
- 500–600g mini potatoes
- 4 ears of corn
- 400–500g fresh shrimp, shell on
For Serving
- ½ cup butter, melted
- 2 garlic cloves, minced
- ½ lemon, juiced
- 1–2 teaspoons hot sauce
- ½ teaspoon smoked paprika
- Lemon wedges
- Chopped parsley
Directions
- Fill a large pasta pot with 3 ½ litres of water. Add in the beer, squeeze in the lemon juice, and add in the rinds along with the onion, garlic cloves, and seafood seasoning. Cover the pot and bring to a boil over high heat. Boil for 5 minutes to bring the flavours together.
- Slice the sausage into 1cm pieces and add to the pot along with the potatoes and cook just until the potatoes are slightly fork tender, about 10 minutes. Snap the corn cobs in half and add to the pot. Reduce the heat to medium to maintain a low boil and continue to cook for 5 minutes. Add in the shrimp and continue to cook for 2 to 3 minutes or just until the shrimp are pink, plump, and cooked through.
- Meanwhile, prepare the butter for serving. Combine the hot melted butter with the minced garlic, lemon juice, hot sauce, and smoked paprika in a large bowl.
- Drain the shrimp boil and transfer to the bowl with the butter and toss well to coat. Serve in a large bowl or on a platter with lemon wedges on the side and scattered with parsley.