1 ½ pounds large Florida pink shrimp (heads off, peeled and deveined if desired)
5 ears Florida sweet corn, husked and cut in half
1 large Florida tomato, diced small
1 pound small new potatoes (peeled if desired)
1 teaspoon vegetable oil
1 pound cooked smoked sausage, cut into 1-inch pieces
½ cup seafood boil seasoning mix
¼ cup fresh parsley, chopped fine
1 lemon, cut into eighths
½ cup unsalted butter, melted
Florida hot sauce, to taste
Preheat a large pot over medium-high heat and add oil. Add sausage and cook until lightly browned, about 2 minutes. Add water to the pot until it’s about ⅔ full. Stir in most of the seafood seasoning, reserving 1 tablespoon for later, and bring to a boil. Add potatoes and cook for 10 minutes, or until ¾ done. Add corn and cook for 4 minutes. Add shrimp and cook about 2–3 minutes, or until cooked through. Drain the liquid from the pot, then transfer everything to a platter. Sprinkle with the remaining seasoning. Garnish with diced tomato and parsley. Serve with lemon wedges, melted butter and hot sauce.
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