Ingredients
- Directions:
- 2 cups (16 fl. oz./500 ml) lager-style beer or water
- 4 Tbs. Fins & Shells Rub, plus more for dusting
- 1 lb. (500 g) smoked sausage, sliced into 2-inch (5-cm) rounds
- 1 lb. (500 g) new potatoes, halved
- 4 ears of corn, halved
- 1 lb. (500 g) large shrimp
- 3 Tbs. unsalted butter
- 2 Tbs. fresh lemon juice
- 1 tsp. kosher salt
Preparation
Step 1
Preheat an oven to 400°F (200°C).
In a large Dutch oven over high heat, stir together the beer and 1 Tbs. of the rub. When the liquid comes to a boil, add the sausage, potatoes and corn to the pot. Cover the pot and transfer to the oven. Cook until the potatoes are just tender, about 40 minutes, depending on the size and age of the potatoes.
Meanwhile, using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and remove the vein. Leave the shell and tail intact.
When the potatoes are tender, remove the pot from the oven and add the shrimp. Re-cover the pot and return to the oven for 5 minutes. Remove the pot from the oven and add the remaining 3 Tbs. rub, the butter, lemon juice and salt. Toss to coat all the ingredients. (You want some of the seasoning to drip down into the broth.) Transfer the contents of the pot to a rimmed serving platter, sprinkle everything with a little more of the rub and serve immediately. Serves 4.
Adapted from a recipe by Vivian Howard, Chef/Owner of Chef & the Farmer
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