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Ingredientes
- 4 quart water
- 2 tsp salt
- 4 Tbsp. Old Bay seasoning
- 1 tsp red pepper flakes
- 2 x celery ribs cut 2" pcs (optional)
- 4 med or possibly 8 small red-skinned potatoes
- 4 x corn ears husks and silks removed and ears cut in half
- 3/4 lb chorizo or possibly other spicy smoked sausage cut 2" lengths
- 2 lb large shrimp peeled or possibly unpeeled
Direcciones
- In an extra-large stockpot over high heat, combine the water, salt, Old Bay, red pepper flakes and celery. Bring to a boil; cook for 5 min. Skim and throw away any foam which rises to the top.
- Add in potatoes and cook just till fork-tender, 10 to 20 min depending on size of potatoes. Add in corn and sausage; cook 3 to 5 min longer. Add in shrimp and cook till pink and opaque.
- Serve in shallow bowls with some of the spicy liquid, if you like, for dunking bread.
- This recipe yields 4 servings.
- Comments: This Low country classic is casual summer eating at its best. Halve or possibly double the recipe depending on the number of diners; spread out newspapers on the table and put a bowl in the middle for tossing the shrimp shells as you peel and eat them. Have some crusty bread for dunking in the spicy liquid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1328g | |
| Recipe makes 4 servings | |
| Calories 672 | |
| Calories from Fat 335 | 50% |
| Total Fat 37.14g | 46% |
| Saturated Fat 13.11g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 2702mg | 113% |
| Potassium 893mg | 26% |
| Total Carbs 13.25g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.65g | 2% |
| Protein 67.86g | 109% |
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