Shrimp boilie

Ingredients:

Boyle

• 1 kg large unpeeled shrimp (16/20)
• 360 ml lager or light beer
• 2 lemons, cut in half
• 0.5 tbsp. seasonings for seafood
• 10 cloves garlic, peeled
• Half a bunch of thyme (10 – 12 sprigs)
• 0.7 kg small fingerling potatoes
• 6 ears of corn, shelled and broken in half
• 500 g andouille sausage or any smoked pork sausage, cut into 5 cm pieces.
• Chopped parsley for serving
• Special equipment: mobile refrigerator for 24 – 28 l.

Hot creamy sauce

• 110 g butter
• 2 tbsp hot sauce
• Juice of half a lemon

Preparation:

1. Boil the shrimp.
   
   Pour the beer and 4 liters of cold water into a large saucepan. Squeeze in the lemon juice and stir. Add the seafood seasoning, garlic, and thyme. Bring the mixture to a boil. Then add the potatoes and cook until half-cooked, about 6-7 minutes.
2. Place the corn and sausages in the portable cooler, pour in the broth and potatoes, and close the lid tightly. Let it sit for 10 minutes.
3. Then add the shrimp to the broth and close the lid again. Let it simmer for another 10–12 minutes.
   
   Hot creamy sauceMeanwhile, melt the butter in a small saucepan. Remove from heat and stir in the butter. hot sauce, lemon juice and 0.5 tsp. salt.
   
   Drain the liquid from the refrigerator and serve the shrimp and vegetables with a spicy cream sauce. Sprinkle with parsley.