Shrimp Boil With Spicy Horseradish Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/3 cup ketchup
- 1/3 cup mayonnaise
- 1 lemon, quartered
- 4 garlic cloves
- 2 turkish bay leaves or 1 california
- Carbohydrate 118 g(39%)
- Cholesterol 222 mg(74%)
- Fat 19 g(29%)
- Fiber 15 g(58%)
- Protein 37 g(74%)
- Saturated Fat 3 g(16%)
- Sodium 1313 mg(55%)
- Calories 757
Preparation 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.
Preparation 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.
