Ingredients
For the boil:
- 4 Teton Waters Ranch Polish Sausages, cut on the diagonal into 1-inch-thick pieces
- 4 ears corn, shucked and halved crosswise
- 1 lb. baby red potatoes
- 2 lemons, halved
- 2 pack Blue Circle Foods Raw Pacific White Shrimp
- 1 sweet onion, quartered
- 6 cloves garlic, peeled
For the seasoning:
- 2 tbsp Burlap & Barrel Nobel Sweet Paprika
- 4 tsp Burlap & Barrel Zanzibar Black Peppercorn, cracked
- 1 tbsp Burlap & Barrel Red River Coriander, cracked
- 2 tsp Burlap & Barrel Fermented White Peppercorns, cracked
- 2 tsp Burlap and Barrel Grenada Gold Nutmeg, grated
- 2 tsp Burlap & Barrel Sweet Allspice
- 2 tsp ground Burlap & Barrel Buffalo Ginger
- 1 tsp Burlap & Barrel Szegedi 178 Hot Paprika
- 1 tsp Burlap & Barrel ground Laurel Bay Leaf
- 1 tsp ground yellow mustard seeds
- 1.5 tbsp Kosher salt
For the garnish:
- 3 tbsp chopped Italian parsley
- 2 lemons, cut into wedges
For the garlic butter:
- 1 stick melted butter
- 1/4 tsp garlic powder
- 1 Tbs lemon juice
- ¼ of reserved seasoning (Please see the instruction)
- ½ tsp chopped Italian parsley
Instructions
Combine all dried seasonings, including salt. Fill a large stock pot 2/3 full of water and place over high heat. Add ¾ of the dried seasoning mixture. Add the lemons and potatoes. Cover and bring to a boil. Add corn, sausage, onion, and garlic cloves. Cook for 8-10 minutes, or until potatoes are cooked through. Carefully add the shrimp and cook for 2-3 minutes, until the shrimp turns pink. Do not overcook. Remove from heat. Drain, reserving 1 cup of cooking liquid for dipping. Transfer shrimp boil to your paper covered table or a large platter. Season to taste with salt. Garnish with chopped parsley and lemon wedges. Serve immediately, alongside piping hot dipping liquid and garlic butter.