SHRIMP BOIL WITH SPICY HORSERADISH SAUCE
What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty much the perfect thing to do on a steamy summer evening.
Provided by Andrea Albin
Categories Potato Shellfish Fourth of July Picnic Quick & Easy Dinner Seafood Shrimp Corn Root Vegetable Summer Family Reunion Party Potluck Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
- Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
- Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
- Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
- Drain shrimp, potatoes, and corn and serve with sauce.
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