1. In a large saucepan, bring 12 cups water, cloves bay leaves, cinnamon, mustard and celery and coriander seeds, black peppercorns, paprika and hot pepper flakes to boil. 2. Reduce heat and simmer for 5 minutes. 3. If using smoked sausage, cut into bite size pieces. 4. Add smoked or Italian sausage to pot; simmer for 15 minutes. 5. Meanwhile, using scissors, cut through shell along back of each shrimp; remove vein. 6. Scatter over pan; cover and cook for 2 to 3 minutes or until shrimp are pink. 7. Drain mixture, reserving 1/2 cup cooking liquid. 8. Cut italian sausage into bite size slices; arrange sausage around edge of platter. 9. Mound shrimp in centre. 10. Drizzle with reserved liquid. ---------------------------------------------------------------------------
Nutrition
Ingredients
