Shrimp and Corn in a Butter Bath
Inspired by the hearty, comforting flavors of a classic shrimp boil, this dish pairs andouille sausage, tender potatoes, sweet corn, garlic, and seafood seasoning—all simmered in a rich, buttery sauce that elevates every ingredient. The result is a savory, crowd-pleasing meal best served family-style, with slices of toasted crusty bread to dip into and sop up every last drop of the delicious sauce.
Add potatoes to a large pot or Dutch oven, cover with cold water, and season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until just knife-tender (8–10 minutes). Drain in a colander and set aside.
Return the pot to medium heat, add the andouille, and cook until lightly browned on all sides (about 4 minutes). Stir in the butter, garlic, seafood seasoning, and 1 teaspoon of salt. Once the butter is fully melted and starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender (about 2 minutes).
Add the shrimp to the pot, making sure all pieces are submerged in the sauce. Cook until the shrimp turn pink and become just opaque throughout (about 2 minutes).
Stir in the lemon juice and reserved potatoes to warm them through.
Ladle the andouille, shrimp, vegetables, and buttery sauce into a large serving dish. Top with fresh parsley and a light sprinkle of additional seafood seasoning, then serve with toasted crusty bread for dipping.
