Serves 4
30 min
Shrimp Boil with Spicy Horseradish Sauce
Recipe GLPR13abfce4e98701
A classic Low Country shrimp boil featuring succulent large shrimp, tender potatoes, and sweet corn cooked together in a fragrant Creole-spiced broth. Served with a zesty horseradish-spiked sauce that brings heat and tangy depth to every bite.
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Ingredients
1 lemon, quartered
4 quarts water
5 tablespoons Creole seasoning
2½ teaspoons cayenne pepper, divided
2 bay leaves
4 garlic cloves, crushed
2 tablespoons salt
8 small boiling potatoes (about 2 inches each), unpeeled
4 ears of corn, shucked and halved
1½ pounds large shrimp, shells on
⅓ cup ketchup
⅓ cup mayonnaise
1½ tablespoons bottled horseradish
Directions
Fill a large 6- to 8-quart pot with 4 quarts of water. Squeeze the juice from the lemon quarters into the water, then add the lemon pieces to the pot along with the Creole seasoning, 2 teaspoons of cayenne pepper, bay leaves, crushed garlic cloves, and salt. Stir well to combine.
Bring the water to a rolling boil over high heat. Add the small boiling potatoes and reduce heat to maintain a gentle simmer. Cover the pot partially with a lid and cook for 10 to 12 minutes, until the potatoes are nearly fork-tender but still slightly firm.
Increase the heat back to high. Add the halved corn ears to the pot and simmer, partially covered, for 4 minutes. Then add the shrimp in their shells and cook, stirring occasionally, for 2 to 3 minutes until the shrimp are opaque and just cooked through (internal temperature should reach 145°F).
While the shrimp cook, prepare the sauce by whisking together the ketchup, mayonnaise, bottled horseradish, and the remaining ½ teaspoon of cayenne pepper in a small bowl until smooth and well blended.
Drain the shrimp, potatoes, and corn in a large colander. Transfer to a serving platter or individual bowls. Serve the boil hot with the spicy horseradish sauce on the side for dipping.
