All the fun of a beach party meal in an easy weeknight (or weekend!) dinner. Chicken sausage cuts calories & fat and the leek adds extra veggies.
Ingredients – serves 4
3 quarts water
1/4 cup Old Bay seasoning
3 tablespoons lemon juice plus lemon wedges for serving
8 ounces baby or red potatoes
8 ounces unpeeled raw shrimp (21-25 count per pound)
5 ounces andouille chicken sausage, cut into 1-inch pieces
2 ears corn, husked & cut in half
1 large leek sliced
Melted butter for serving (optional)
- Combine water, Old Bay & lemon juice in a large pot. Bring to a boil. Add potatoes and cook until tender, 15-20 minutes.
- Add sausage, corn, and leek; cook while stirring occasionally 5-6 minutes or until veggies are tender-crisp.
- Add shrimp cooking until shrimp are pink, 2-5 minutes.
- Using a slotted spoon & tongs, divide the contents among four serving bowls. Drizzle each portion with the cooking liquid. Serve with lemon wedges, and butter, if desired.
Serving size: 2 cups
Calories: 222; Fat: 5 grams; Carbs: 23 grams; Total sugars: 5 grams; Protein: 21 grams; Sodium: 528 mg.