Posted on 10 August 2016
This recipe is a classic from South Carolina but it also showcases Ontario corn when it is at its peak. This is the perfect meal to bring to a cottage......(guaranteed repeat invitation)
Servings: 4 to 6 people
Source: New York Times
• 12 Small fingerling or new potatoes
• 2lb kielbasa, thickly sliced and halved, or cut in to larger chunks for a more country style
• 4 to 5 cobs of fresh corn, trimmed and sliced into thirds.
• 2lb large shrimp, shell on but de-veined
• ¾ cup Old Bay spice, plus a couple of Tbsp to finish.
Bring a large pot of water to boil. (Make sure you have enough water to cover everything by half.) add ¾ cup of old bay. Add potatoes and cook until almost tender, about 8 minutes.
Add corn and sausage and cook for 8 more minutes.
Add shrimp and cook for 2½ to 3 minutes....even if the water does not come back to a boil, don't adjust the shrimp cook time...the shrimp will be done!
Drain from the pot, sprinkle with some more Old Bay, salt and pepper and serve with cocktail sauce and coleslaw.
Important Notes for Prep and Enjoyment
You have to eat this outside, preferably at a picnic table on newspaper or craft paper.
This recipe feed 6 adults, it is easily halved or doubled. (Make sure you have a big pot if doubling)
Don't skimp on the Old Bay...it seems like too much, but it isn't.
The cocktail sauce is a great addition. You can also serve with melted butter.
Perfect with garlic bread and coleslaw.