Ingredients :
- 4 quarts water
- 1 large onion, cut into 6 wedges
- 1 whole garlic bulb, halved horizontally
- 1/2 cup seafood seasoning
- 6 medium red potatoes, quartered
- 4 medium ears sweet corn, cut into thirds
- 3/4 pound fully cooked andouille sausage links, cut into 1-inch pieces
- 2 pounds uncooked shell-on shrimp
- 1/2 cup butter, melted
- Lemon wedges
Directions :
- In a stockpot, combine water, onion, garlic and seafood seasoning; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add corn and sausage; return to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 8-10 minutes. Add shrimp; cook until shrimp turn pink, 2-3 minutes longer.
- Drain; transfer to a large serving platter. Drizzle with butter. Serve with lemon wedges and, if desired,
