Pour 3 quarts water into a large kettle. Add onions, garlic, seasoning and salt, and squeeze lemons into pot and then throw in kettle. Bring to a boil on medium heat. Add potatoes and kielbasa and bring to a boil. Cover, reduce heat and simmer until potatoes are tender; about 20 minutes. Increase heat to medium-high and add corn. Cover and cook until corn is tender; about 5 minutes. Stir in shrimp and let stand covered until done; about 2 minutes. Serve without broth.
Submitted by Ethel Wood Foster, United Power member
A tip from Ethel: If you don’t have a large kettle, use a large, heavy-duty roasting pan and set over two burners.
2 medium onions, quartered from stem to root
4 garlic cloves, smashed
1/2 cup Old Bay cup seafood seasoning
salt to taste
1 lemon, halved
2 pounds small red potatoes, scrubbed
2 pounds cooked kielbasa, cut into 16 pieces
3 ears sweet corn, husked, halved
2 pounds uncooked shrimp, peeled and tail cover off