Shrimp with corn in butter sauce

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1131, total fat 106 G., saturated fats 63 G., proteins 20 G., carbohydrates 32 G., fiber 4 G., cholesterol 358 mg, sodium 847 mg, sugar 4 G.

This dish is inspired by the flavors and aromas of a classic shrimp boilie with andouille sausage, jacket potatoes, corn, Old Bay seasoning, and garlic. Unlike a boilie, everything is simmered in a butter sauce. To serve, spoon the contents of the pan onto a large platter and place it in the center of the table. Don't forget to serve the crusty bread to soak up every last drop of the delicious juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small potatoes, thoroughly washed (about 20 pcs.)
350 g smoked andouille sausage, cut into 1 cm thick circles.
900 g unsalted butter
6 cloves garlic, crushed
1 teaspoon seafood seasoning, such as Old Bay, plus extra for serving
4 ears of corn, each cut into 3 pieces
600 g large shrimp, peeled and deveined
Juice of 1 lemon
Chopped fresh parsley, for serving
Toasted bread, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, corn, potato, andouille sausage, lemon juice, Old Bay seasoning

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan or cauldron and cover with cold water. Season generously with salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the potatoes are easily pierced with a knife, 8-10 minutes. Transfer the potatoes to a colander, drain, and set aside.
Return the pan to medium heat. Add the sausage and cook until browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning, and 1 teaspoon of salt. Once the butter has completely melted and is just beginning to bubble around the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes.

Add the shrimp, making sure they're completely submerged in the oil, and cook until pink and opaque, about 2 minutes more. Add the lemon juice and potatoes. Let them heat through.
Place the sausage, shrimp, vegetables, and butter sauce on a large platter. Sprinkle with parsley and seafood seasoning and serve with toasted bread for dipping.

Categories:

recipe / Calorie content of prepared meals / Simple shrimp recipes / Summer dishes / Main courses / Meat / Vegetables and mushrooms / Fish and seafood / Potato dishes / Boiled potatoes / Food Network - recipes