Shrimp Boil Soup

By Sandybehr

Ingredients

• 1 Tablespoon extra virgin olive oil
• 9 oz andouille sausage, sliced into 1/4" coins (I used Aidells)
• 1 shallot, chopped
• 2 ears sweet corn, kernels cut from cob (1-1/2 cups)
• 2-1/2 - 3 teaspoons Old Bay seasoning
• 5 cups gluten-free chicken broth
• 2 cups chopped red potatoes (about 12oz)
• 3/4 lb (12oz) 51/60 shrimp, peeled
• lemon wedges

Details

Servings 1
Adapted from frame.bloglovin.com

Preparation

Step 1

Heat oil in a large soup pot over medium-high heat. Add sausage and shallots then saute until sausage begins to brown, 3-4 minutes. Add sweet corn then saute for 2 minutes. Sprinkle in 2-1/2 teaspoons Old Bay seasoning then saute for 30 more seconds.
Add chicken broth then turn heat up to high and bring to a boil. Add potatoes then turn heat down to medium and simmer until potatoes are tender, 10-15 minutes. Add shrimp then remove pot from heat, place a lid on top, and let shrimp cook through, 3-4 minutes. Taste then add up to 1/2 teaspoon more Old Bay if needed then ladle into bowls and serve with lemon wedges.

Notes

If you are sensitive to spice, swap andouille sausage for mild kielbasa sausage.
This soup is great served over a scoop of cooked white rice.