Broken Cluster, 3/8 Shrimp, 1 Corn, 1 Potato, 1 Sausage Recipe

Rinse shrimp under cold water, pat dry with paper towels, and set on a plate. If shrimp are larger than medium, cut in half lengthwise to approximate a 3/8 portion size. Halve the potato and cut the corn into 2–3 pieces.

Mince garlic, chop parsley, and cut the sausage into 1" pieces if not already done.

Boil until tender

Fill a medium saucepan with water, add 1 tsp salt, and bring to a boil. Add potato halves and corn pieces. Boil until potatoes are fork-tender and corn is cooked through, about 10–12 minutes. Drain and set aside in a large mixing bowl.

Brown the sausage

While potatoes are boiling, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage pieces and sear until browned on both sides, about 4–5 minutes. Transfer browned sausage to the bowl with potatoes and corn.

Cook garlic

Reduce heat to medium, add 1 tbsp butter to the skillet, then add minced garlic. Sauté until fragrant, about 30–45 seconds, stirring constantly to avoid burning.

Cook the shrimp

Add remaining 2 tbsp butter to the skillet with the garlic and let melt. Sprinkle shrimp with 1 tsp Old Bay (from the seasoning measure), 1/4 tsp smoked paprika, a pinch of crushed red pepper, and a pinch of salt and pepper. Add shrimp to the skillet in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp and add to the bowl with potatoes, corn, and sausage.

Deglaze & saucing

With the skillet still hot, pour in the lemon juice and, if desired, 1 tsp hot sauce; scrape up any browned bits from the pan with a wooden spoon. Pour this pan sauce over the assembled ingredients in the bowl.

Add remaining seasoning: sprinkle the rest of the Old Bay (about 1 tsp), remaining smoked paprika (3/4 tsp), crushed red pepper (remainder), kosher salt and black pepper over the bowl. Toss gently to combine so shrimp, sausage, potato and corn are evenly coated.

Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Sprinkle chopped parsley over the top and serve with lemon wedges.