Kitchen Shrimp Boil

• 1 lb Portuguese chourico
• 4 hot dogs
• 6 pork sausage
• 4 ears corn
• 18 -20 boiling onions, peeled
• 6 -8 small red potatoes or 6 -8 small yukon gold potatoes
• 1 1/2 lbs medium shrimp, in the shell
• 1 (12 ounce) beer (Sierra Nevada Summerfest)
• 2 tablespoons Old Bay Seasoning
• 1 tablespoon kosher salt
• 1/2 tablespoon fresh ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 garlic cloves, crushed

1. Slice the chourice diagonally into 2-inch thick chunks.
2. In a large stockpot, place chourice, pork sausage and hot dogs on the bottom.
3. Next, place potatoes, onions, and corn in pot.
4. Add beer and enough water to cover all.
5. Add seasoning and garlic; Cover and bring to boil.
6. Continue to boil for 30-45 minutes until potatoes are fork tender.
7. Add shrimp the last 5 minutes of cooking.
8. With a slotted spoon, remove all ingredients into a large bowl; pour a small amount of broth over all.
9. Serve with individual cups of melted butter and stick butter for the corn and potatoes.

chourico, pork sausage, corn, boiling onions, red potatoes, shrimp, bay seasoning, kosher salt, fresh ground black pepper, red pepper, garlic

Taken from www.food.com/recipe/kitchen-shrimp-boil-226579 (may not work)