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2 lbs Fresh Shrimp (Cleaned)
1 Lbs Langostino tails
Small Bag 50 count Little Neck/Mahogany Clams
1 pound sea scallops
Smoked Andouille Sausage (4 Links)
3 Haddock Loins (4 Ounces each)
2 Cups (or so) Baby potatoes
1 Large Pepper – cut into 1 inch pieces
5 Green Onions – diced
1/2 red onion- cut into 1 inch pieces
1 / 2 cup roasted garlic cloves

Brown Sausage in a skillet and chop
Par boil potatoes until 50% cooked
Place vegetables and par-boiled potatoes on the bottom of a large roasting pan
add shrimp, langostinos, sausage, scallops, and clams

In a separate bowl blend:
2 sticks butter* melted
1 cup Ex Vir Olive Oil
1/2 cup cocktail sauce w/ horseradish
the juice from 2 lemons
The roasted garlic cloves
4 TBSP Old Bay Seasoning
2 Tbsp chopped parsley
2 tsp paprika
2 tsp dried oregano
1/2 Worcestershire sauce

Pour this mixture over everything in the roasting pan and use your hands to gently stir to combine.

Bake at 450F for 45-60 Mins until shrimp is pink, fish is cooked and clams are open ( DO NOT eat any clams that don’t open)

Serve with a french baguette to enjoy the broth!

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~Morgan~