1 lemon quartered
5 Tbsp Cajun or Creole seasoning
2 ½ tsp cayenne, divided
1 bay leaf
4 garlic cloves, coarsely chopped
8 small boiling potatoes (about 2 inches across)
4 ears of corn, shucked and halved
1 ½ lbs large shrimp in the shell
1/3 cup ketchup
1/3 cup mayonnaise
1 ½ Tbsp prepared white horseradish

Squeeze lemon juice into 4 quarts of water in a 6-8 quart pot, then stir in the lemon quarters, creole seasoning, 2 tsp cayenne, bay leaf, garlic, potatoes and 2 Tbsp salt (if creole or Cajun seasoning has salt as a main ingredient, omit this).

Bring to a boil, then simmer, partially covered until potatoes are almost tender, 10-12 minutes.

Increase the heat to high, add the corn and simmer partially covered for 4 minutes.   Stir in shrimp and cook until just cooked through, 2-3 minutes.

Meanwhile, stir together the ketchup, mayonnaise, horseradish and remaining ½ tsp cayenne.

Drain shrimp, potatoes and corn and serve with the sauce.

1 lb uncooked, peeled deveined large shrimp
1 Tbsp Creole or Cajun seasoning
2 Tbsp vegetable oil, divided
1 lb andouille sausage, cut crosswise on diagonal into ¾ inch thick pieces
1 large onion, halved and thinly sliced
1 large red bell pepper, cut into 1/3 inch wide strips
1 Tbsp chopped fresh thyme
1 cup low fat chicken broth
5 Tbsp creole mustard
2 tsp red wine vinegar

Toss shrimp with creole seasoning in medium bowl to coat.   Heat 1 Tbsp oil in heavy large skillet over high heat.  Add sausage pieces, cut side down.  Cook until browned on both sides, about 5 minutes.  Transfer sausage to bowl.   Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes.   Transfer to bowl with sausage.

Add remaining 1 Tbsp oil, onion, bell pepper and thyme to skillet.   Sauté until vegetables are beginning to soften, about 5 minutes.   Add broth, mustard and vinegar.  Stir until sauce thickens about 2 minutes.   Return sausage and shrimp to skillet and simmer until heated through, stirring occasionally – about 1 minute.   Season with salt and pepper.

The method of preparation may seem a little odd and it is a bit time consuming but it is very much worth it.

Seasoning Mix:

1 Tbsp sweet paprika
2 tsp dried basil
1 ½ tsp onion powder
1 ½ tsp garlic powder
1 tsp salt
1 tsp dry mustard
½ tsp black pepper
½ tsp dried oregano leaves
½ tsp dried thyme leaves
¼ tsp white pepper
1/8 tsp cayenne
1 pound peeled medium shrimp
1 ½ cups chopped onion
1 cup chopped green pepper
½ cup chopped celery
3 bay leaves
¾ cup apple juice, in all
1 ¾ cup clam juice, in all
1 tsp minced fresh garlic
1 14 ½ oz can diced tomatoes
½ cup tomato sauce

Cooked rice or linguini

Mix together the seasoning mix ingredients.  Sprinkle the shrimp evenly with 2 tsp of the seasoning mix and set aside.

Preheat a heavy 10 inch skillet – preferably non stick – over high heat to 350, about 4 minutes.

Add the onions, bell peppers, celery, bay leaves and 3 Tbsp of the seasoning mix.  Stir and cook until the vegetables start to brown about 4 minutes.  Add ½ cup apple juice, ½ cup clam juice and the garlic and stir to clear the bottom of the skillet to remove all the brown bits.  Cook until the juices evaporate completely and the bottom of the skillet dries out.  Stir the vegetables, spreading them out and cook 2 or 3 minutes more until they are a rich looking brown.   Add the tomatoes and the rest of the seasoning mix, scrape the bottom of the skillet completely and cook 2 minutes.  Stir in the tomato sauce, the remaining clam juice and apple juice.  Scrape the bottom of the skillet, bring to a boil and cook 7-8 minutes.   Add the shrimp and cook just until they turn pink and plump, about 4 minutes.   Serve over rice or linguini.

Makes 2 hearty or 4 light servings

Spicy, messy and delicious
2 sticks butter, melted
2 sticks margarine, melted
3-4 oz Worcestershire sauce
4 Tbsp ground black pepper
1 tsp dried rosemary
2 tsp Tabasco
2 tsp sea salt
3 cloves garlic, minced
4 lemons – 2 juiced, 2 sliced
5-6 lbs. raw shrimp in the shell