Lowcountry Shrimp Boil

4 cups tomato juice

4 bay leaves

2 lemons, halved and sliced

1 orange, halved and sliced

3/4 cup Old Bay Seasoning, plus more for garnish

1/4 cup kosher salt

2 lb. fingerling potatoes, halved lengthwise

6 ears corn, shucked and cut into 2-inch pieces

1 lb. smoked sausage, such as andouille or kielbasa, thinly sliced

4 lb. medium-size whole, head-on shrimp

2 Tbsp. finely chopped fresh flat-leaf parsley

Directions:

Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay.

Thank you to our friends at Country Living for this recipe!

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