A southern favorite, this spicy shrimp boil is filled with flavor. Perfect for a quick and easy meal.
- 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.