Low-Country Shrimp Boil with Spicy Remoulade Recipe

Name: Low-Country Shrimp Boil with Spicy Remoulade Recipe
Total time: 60 min
Yield: 6
Ingredients: 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

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.

Sunday Supper: Low-Country Shrimp Boil with Spicy Remoulade

Active: 45 mins

Total: 60 mins

Serves: 6 servings

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For the Sauce:

2 tablespoons prepared horseradish
1 teaspoon red wine vinegar
6 tablespoons ketchup
1/2 cup mayonnaise
1 1/2 tablespoons sriracha

For the Boil:

1 gallon water
1 (12-ounce) can beer
1/2 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 1/2 inches in diameter)
1 1/2 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, 1⁄2 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.

Special equipment

Large stockpot, large metal strainer

This Recipe Appears In

Sunday Supper: Low-Country Shrimp Boil with Spicy Remoulade

Nutrition Facts (per serving)
770	Calories
49g	Fat
29g	Carbs
51g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	770
% Daily Value*
Total Fat 49g	63%
Saturated Fat 14g	68%
Cholesterol 396mg	132%
Sodium 3267mg	142%
Total Carbohydrate 29g	11%
Dietary Fiber 2g	9%
Total Sugars 8g
Protein 51g
Vitamin C 14mg	72%
Calcium 193mg	15%
Iron 2mg	12%
Potassium 1272mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.