20 Oct Seafood Boil Argentine Red EZ Peel Shrimp and Andouille Sausage

Using SAIL ARGENTINE RED EZ PEEL SHRIMP
A rustic seafood boil that delivers big flavor with minimal labor. Argentine Red EZ PEEL Shrimp cook quickly and provide a naturally sweet, lobster-like flavor that pairs perfectly with smoky andouille sausage, corn, and potatoes.

Ingredients

• 2 lbs Argentine EZ PEEL Shrimp
• 14 oz andouille sausage, sliced
• 1 lb baby red potatoes, halved
• 4 ears corn, cut into pieces
• 2 qt water/broth blend
• 1 red onion, sliced
• 1 head garlic, halved
• 2 lemons, squeezed
• 1/4 cup Old Bay seasoning
• 4 Tbsp melted butter
• Juice of 1 lemon
• Fresh parsley, chopped

Preparation

1. In a 4-quart stockpot, combine water, broth, onion, garlic, squeezed lemons, and Cajun seasoning. Bring to a rolling boil.
2.  Add potatoes and corn and simmer for 15 minutes or until potatoes are beginning to soften.
3. Add sliced sausage and Argentine EZ PEEL Shrimp.
4. Cook for approximately 4 minutes, or until the shrimp are opaque and fully cooked.
5. Drain excess liquid if desired. Toss immediately with melted butter and fresh lemon juice.
6. Finish with chopped parsley and serve hot in a bowl, platter, or traditional seafood boil presentation.