Frogsmore Stew

• 2 medium onions, peeled and quartered
• 4 garlic cloves, smashed
• 1 lemon, halved, plus extra lemon slices
• 1/2 cup seafood seasoning, such as Old Bay
• salt if needed
• 2 pounds of small red potatoes, scrubbed and cut if preferred
• 1 package turkey kielbasa, cut into pieces
• 8 ears of corn, husked and halved (we used 4)
• 2 pounds of shrimp, unpeeled
• melted butter optional
• garlic bread optional

Set a large roasting pan or stock pot over two burners.  Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed).  Bring to a boil.  Add potatoes and kielbasa; return to a boil.  Cover with foil which lets some of the liquid evaporate, reduce the heat, and simmer until potatoes are just tender (20 minutes).  Add corn; increase heat to medium-high and cook, covered, until tender (5 minutes).  Top with shrimp; cover and steam (3 minutes).  Turn off the heat; stir shrimp into broth and let stand, covered, until cooked (2 minutes).  Serve with melted butter and lemon wedges.  Serves 8.