Ingredients: |
Ingredients: 8 oz elbow macaroni
1 lb medium shrimp
1 bay leaf
2 sprigs fresh thyme
1 qt. reduced-sodium chicken broth
1/2 cup chopped onion
2 tbsp lemon juice
2 tsp Old Bay seasoning
4 ears of corn, halved crosswise
8 oz. small red potatoes, halved lengthwise and sliced 1/8 inch thick
8 oz cooked andouille sausage, sliced
1 tsp Old Bay seasoning
1 tsp lemon peel
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1 tbsp snipped fresh thyme
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Directions: |
Directions:Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
Peel and devein shrimp, reserving the shells. In the center of a 15x15-inch square of double-thicknesss cheesecloth, combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides, tie with clean kitchen string. In a 5-qt. Dutch oven combine broth, onion, 2 Tbsp lemon juice, 2 tsp Old Bay seasoning, and cheesecloth bag. Bring to a simmer.
Add shrimp to Dutch oven. Simmer 1 minute or until shrimp is opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, for 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain, reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enouh to handle, cut kernels from cobs.
For dressing, in a blender combine reserved 1/2 cup cooking liquid, 1 tsp. Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil.
In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tbsp thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. Sprinkle with additional fresh thyme and Old Bay seasoning, and serve with lemon wedges. |
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