Shrimp Boil with Spicy Horseradish Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1 lemon, quartered |
5 tablespoons creole or cajun seasoning |
2 1/2 teaspoons cayenne, divided |
2 turkish bay leaves or 1 california |
4 garlic cloves |
8 small boiling potatoes (about 2 inches) |
4 ears of corn, shucked and halved |
1 1/2 pounds large shrimp in shell |
1/3 cup ketchup |
1/3 cup mayonnaise |
1 1/2 tablespoons bottled horseradish |
Directions:
1. 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).
2. Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
3. 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.
4. Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
5. Drain shrimp, potatoes, and corn and serve with sauce.
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