Shrimp Boil With Spicy Horseradish Sauce
A classic Southern seafood boil featuring succulent shrimp, corn, and potatoes seasoned with Creole spices, served with a zesty horseradish sauce. This one-pot meal is perfect for casual entertaining.
Ingredients
- •1 whole lemon
- •5 tablespoons Creole or Cajun seasoning
- •2½ teaspoons cayenne
- •2 whole Turkish bay leaves
- •4 cloves garlic
- •8 whole small boiling potatoes
- •4 ears corn
- •1½ pounds large shrimp
- •⅓ cup ketchup
- •⅓ cup mayonnaise
- •1½ tablespoons bottled horseradish
Cooking Instructions
- 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).
5 min
- 2.
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
12 min
- 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.
7 min
- 4.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
3 min
- 5.
Drain shrimp, potatoes, and corn and serve with sauce.
2 min
