Low-Country Shrimp Boil With Spicy Horseradish Sauce

american cajun/creole 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

Andrea Albin

Makes 4 servings

Source

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

Method

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.