Shrimp with corn in butter sauce

Ingredients:

• 450 g small potatoes, thoroughly washed (about 20 pcs.)
• 350 g smoked andouille sausage, cut into 1 cm thick circles.
• 900 g unsalted butter
• 6 cloves garlic, crushed
• 1 teaspoon seafood seasoning, such as Old Bay, plus extra for serving
• 4 ears of corn, each cut into 3 pieces
• 600 g large shrimp, peeled and deveined
• Juice of 1 lemon
• Chopped fresh parsley, for serving
• Toasted bread, for serving

Preparation:

1. Place the potatoes in a large saucepan or cauldron and cover with cold water. Season generously with salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the potatoes are easily pierced with a knife, 8-10 minutes. Transfer the potatoes to a colander, drain, and set aside.
2. Return the pan to medium heat. Add the sausage and cook until browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning, and 1 teaspoon of salt. Once the butter has completely melted and is just beginning to bubble around the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes.
3. Add the shrimp, making sure they're completely submerged in the oil, and cook until pink and opaque, about 2 minutes more. Add the lemon juice and potatoes. Let them heat through.
4. Place the sausage, shrimp, vegetables, and butter sauce on a large platter. Sprinkle with parsley and seafood seasoning and serve with toasted bread for dipping.