Carolina Low-Country Shrimp Boil - cooking recipe

Ingredients

5 lbs potatoes, baby red
10 ears corn, halved
1 large lemon, quartered
5 lbs shrimp, jumbo shelled
2 lbs smoked sausage, cut 2-inch think
2 tablespoons salt, divided
3 -4 tablespoons black pepper, divided
1 (4 ounce) package zatarain seafood boil
1/2 - 1 cup Old Bay Seasoning, divided
12 ounces beer
4 large garlic cloves, crushed
3/4 lb butter, divided
water

Preparation

In one large pot (one you would use to steam crabs or lobster) fill approximately 1/2 full with water.
To pot add potatoes, sausage and lemons. Add 1/2 cup Old Bay seasoning and crab boil package.
Bring to a boil.
Boil approx 10 minutes, add corn.
Meanwhile melt 1 stick butter in other large pot.
Add crushed garlic, beer, 1 tablespoon salt, 3-4 tablespoons pepper and approx 4 cups water.
Bring to boil.
You will add shrimp to this once pot the potatoes and corn are cooked. Only takes a few minutes (5-7) for them to turn pink once they hit the boiling water.
While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Old Bay seasoning in a large serving bowl.
Should do about 4-5 times until this pot is empty. This adds great flavor!
Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning.
Serve with garden salad, fresh bread, cocktail sauce, plenty of napkins and several bowls for de-shelling. Sometimes I use use several butter warmers with clarified butter, but it isn't a must. They taste great either way!
Sweet iced tea and beer are typically the beverages for this meal.