In a restaurant, I was served lobster with a single varietal of olive oil instead of butter. It was absolutely delicious! Try this yummy boiled dinner with a dipping sauce of Flying Olive Extra Virgin Olive Oil(s) and see what you think. Barb L.
Serves: 2 (4 cups each)-4 (2 cups each)
3 quarts of water
¼ cup Old Bay Seasoning
3 Tbsp lemon juice, plus lemon wedges for serving
8 ounces baby potatoes or larger potatoes cut in ½’s or ¼’s
8 ounces unpeeled raw shrimp (21-25 per pound)
5 ounces andouille chicken or other flavored sausage or (as shown) smoked turkey sausage, cut into 1” pieces
2 ears of fresh corn, husked and cut or broken in half
1 large leek, sliced, or 1 sweet onion, cut in quarters
1-2 Tbsp Flying Olive Butter, Garlic, Lemon, Gremolata, or a Combination, or a Single Varietal of Mild-Medium Extra Virgin Olive Oil, or Butter
Combine the water, Old Bay Seasoning, and lemon juice in a large stock pot. Bring to a boil and stir to be sure the Old Bay is well combined. Add the potatoes and cook until almost tender, about 15-20 minutes
Add the shrimp, sausage, corn, leek or onion, and cook, stirring occasionally, until the shrimp are pink and the vegetables are crisp-tender, about 5-6 minutes.
Using a slotted spoon and tongs, divide the shrimp, sausage, and vegetable among 4 bowls or plates,. Drizzle each portion with 2 Tbsp of cooking liquid. Serve with Flying Olive EVOO(s) of Choice or Butter., if desired.