Add the vegetable broth, water, beer, ¼ cup old bay, and kosher salt to large stockpot over high heat. Bring everything to a boil, stirring occasionally, typically takes about 10 minutes.
Reduce the heat to medium and carefully add the potatoes to the pot. Stir occasionally until the potatoes are fork-tender which takes about 15 minutes.
Add the corn to the pot, cook for 3 minutes and continue to stir as it cooks.
Add in the kielbasa. Cook for another r4 minutes, stirring occasionally as it cooks.
Add the shrimp to the pot, cook and stir for 3-4 minutes, or until the shrimp turn opaque and appear cooked through.
Strain the boil, and reserve some of the liquid for dipping if you would like to.
Melt butter and pour it in a very large bowl along with the last 1 teaspoon of Old Bay, and fresh chopped parsley.
Add in the strained shrimp boil to the mixing bowl and toss with the butter sauce to fully coat everything.
Serve the boil immediately with more parsley for garnish and lemon wedges if desired.