This shrimp boil is a one-pot summer feast for a crowd. In it, sweet, plump Gulf shrimp, corn and potatoes, and andouille sausage, I recommend using large shrimp in the shell, which helps prevent overcooking and imparts its own flavor to both the shrimp and broth. Add dense ingredients like potatoes and corn first, then sausage, then shrimp. Just before serving, the boil is finished in a garlic spice butter.
When you're ready to eat, and serve the shrimp, sausage, potatoes, and corn splayed out on the table with plenty of paper towels and condiments like hot sauce, cocktail sauce, and lemon wedges. This is deeply satisfying food meant to be eaten with your hands.

Ingredients:

2 lbs. Shrimp (medium to large)
5 whole Corn
4 -5 medium Potatoes
2 sticks of salted butter
8-10 tablespoons chopped Garlic

Shrimp Seasoning:

3 Oz. Mix Old Bay Seasoning
1 tablespoon of Paprika
1 tablespoon of Cayenne pepper
1/2 tablespoon of Salt
2 tablespoons of Coriander powder
2 tablespoons of White pepper
1 tablespoon of Black pepper
1 tablespoon of Mustard powder
3 tablespoons of Brown sugar

To Boil Shrimp:

1 head of garlic
Onion slices
1 lime cut in half
2 bay leaves

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