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In a large stockpot, bring the water, beer, Old Bay Seasoning, onion, lemon, and bay leaves to a boil. Add potatoes and cook for 10 minutes. Add the Kielbasa and corn and cook for an additional 10 minutes. Add the shrimp and cook until the shrimp turn pink and start to float to the top (approximately two minutes). Remove from heat, drain, and pour out onto a large platter, or, for a large crowd (double, triple, etc. the recipe), pour out onto a newspaper-covered table and dig in! Serve with drawn butter and cocktail sauce. This recipe serves 6-8.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Medium-chain triglyceride oil — bulletproof coffee, keto cooking