This recipe appears in:Sunday Supper: Low-Country Shrimp Boil with Spicy Remoulade
Note: Timing is everything when it comes to a seafood boil, but the time ingredients will take depend largely on factors like potato size and whether or not shrimp are frozen. In other words, visual cues are key. So are napkins aplenty.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
- For the Sauce:
- 2 tablespoons prepared horseradish
- 1 teaspoon red wine vinegar
- 6 tablespoons ketchup
- ½ cup mayonnaise
- 1 ½ tablespoons Sriracha
- For the Boil:
- 1 gallon water
- 1 (12 ounce) can beer
- ½ cup Old Bay seasoning, plus additional for serving
- 2 tablespoons cayenne pepper
- 2 bay leaves
- Kosher salt
- 2 whole lemons, split in half and juiced, juiced lemon halves reserved
- 4 garlic cloves, roughly sliced
- 12 small red potatoes (about 1 ½" in diameter)
- 1 ½ pounds smoked sausage (such as andouille), cut into 2-inch pieces
- 3 ears fresh corn, shucked and snapped in half
- 2 pounds large shell-on shrimp
- Tabasco sauce for serving
Combine horseradish, vinegar, ketchup, mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
Bring water, beer, Old Bay, cayenne, bay leaves, ½ tablespoon kosher salt, lemon juice, reserved lemon halves, and garlic to a boil in large stockpot over high heat. Skim foam from top. Add potatoes, cover and cook 10 minutes. Add smoked sausage and boil for another 4 minutes before adding corn. Cook for 7 more minutes, then add shrimp and cook until shrimp just turns pink and is no longer translucent, about 3 minutes.
Immediately drain cooking liquid and discard lemons and bay leaves. Pour contents of pot into large serving bowl, platter, or on top of a paper-covered table. Sprinkle with additional Old Bay, if desired, and serve with prepared sauce, Tabasco and napkins.