A New England-ish Dinner

With Jim not there, Mina and I have the chance to eat some of our favourite food. Specificallly seafood. Of course, Lucy often joins us, but Cody ends up eating more of Lucy's food than Lucy does.

Last night, I decided to do a boiled-type dinner. Easy and delicious, I combined baby red potatoes, fresh Ontario sweet corn with some spicy chipotle smoked sausage and some pretty pink shrimp. Overall status of the meal: success. The buttery broth was a perfect compliment to the dish, which was lapped up lavishly with some fresh, crusty bread. Recipe follows:

Chipotle Sausage and Shrimp Boil with Butter Broth

You Need:

• 1 medium onion, quartered
  
• 4 garlic cloves, smashed
• 1 tablespoon black pepper*
• 1 tablespoon dry mustard*
• 2 tablespoons celery salt*
• 1 1/2 tablespoons ground bay leaves*
• 1 1/2 tablespoons nutmeg*
• 1 teaspoon cloves*
• 1 teaspoon ground ginger*
• 1 teaspoon paprika*
• 1 teaspoon Cayenne pepper*
  
• 1 pound red new potatoes
• 2 ears corn, husks and silks removed, quartered
• 1 pound smoked chipotle sausage, cut into 1-inch pieces
• 1 pound large shell-on shrimp
• 2 tablespoons melted butter
• 1 teaspoon hot-pepper sauce

*Combine to make your own seafood spice

To Do:

1. In a large pot, combine onion, garlic, 1 tablespoon combined seasonings (marked with *), and 10 cups water; bring to a boil. Season with sea salt. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
2. Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.