To kick-start your Labor Day weekend, look to Louisiana and make this finger-licking good shrimp boil. You don't need to live near the shore to enjoy this classic combination of boiled corn, potatoes, and shrimp. All you need is an oversize pot and half an hour.
Don't skip the spicy horseradish dipping sauce; it pairs perfectly with the small potatoes and succulent shrimp. Do serve with icy cold beer. Check out the recipe and read more.
- 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
- 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.
- Main Dishes, Shellfish
- North American