Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Cook macaroni according to package directions. Drain and rinse well under cold water. Set aside.
Peel and devein shrimp, reserving shells. In the center of a 15x15-inch square of double thickness cheesecloth combine shrimp shells, bay leaf and 2 sprigs fresh thyme. Bring up cheesecloth sides and tie with clean kitchen string. In a 5- to 6-quart Dutch oven combine broth, onion, 2 tablespoons lemon juice, 2 teaspoons seafood seasoning and cheesecloth bag. Bring to a simmer.
Add shrimp to the Dutch oven. Simmer 1 minute or until shrimp are opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, 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 enough to handle, cut kernels from cobs.
For dressing, in a blender combine the reserved 1/2 cup cooking liquid, 1 teaspoon seafood seasoning, lemon peel and the remaining 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 tablespoon snipped thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. If desired, top with additional thyme and a sprinkle of seafood seasoning. Pass lemon wedges.