Recipe

Louisiana Shrimp Boil With Spicy Horseradish Sauce Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago What's for dinner? A big ol' heap of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce. Prep:10m Cook:20m Servings:4	Mountainmam
	cajun seasoning cayenne bay leaves garlic potatoes corn shrimp ketchup mayo horseradish

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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

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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