Spicy Shrimp Soup | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil
• 4 carrots , peeled and sliced ½ inch thick
• 1 onion , halved and sliced thin
• 2 celery ribs , sliced ½ inch thick
• 1 1/2 tablespoons Old Bay seasoning
• 5 cups water
• 8 ounces red potatoes , unpeeled, cut into ¾-inch pieces
• 6 ounces linguica sausages , sliced on bias ½ inch thick
• 1/2 teaspoon pepper
• 1/4 teaspoon table salt
• 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 3/4 cup fresh or thawed frozen corn