Cheat Sheet: Shrimp Boil

I was trying to make it to a local clam bake but it never worked out. Desperate for something different and with a seafood inclination I landed on a shrimp boil. It’s has become a summer staple in our house. It’s surprisingly affordable and only one pot to clean so I've been impressing company with the easiest recipe in my arsenal.

Potatoes, corn, sausage, shrimp, plus whatever your heart desires and you’re all set. Didn't even bother with pictures of the process because it’s mostly just chopping and plunking. Add, subtract, and customize people. The only thing I recommend is a gigantic pot. I have a lobster pot, it’s huge, and apparently when you register for your wedding you envision yourself preparing lobster dinners for your hubby. Shockingly that has yet to happen but it’s been awesome for chicken and dumplings and stuff like this.

All you need to do it prep and at certain intervals add what’s needed based on cook time.

The recipe:

5 Tbs. Tony’s Creole seasoning
2 lemons, quartered
4 cloves garlic
2 1/2 tsp cayenne, divided
8 small red potatoes, halved or quartered
2 sausages, sliced (preferably andouille)
1 pound frozen shrimp
3 ears corn, cut into 3-inch pieces
1/3 cup ketchup
1/3 cup Greek yogurt
2 Tbs. bottled cream horseradish

Optional:
1 package of steamed clams, optional
Parsley, optional

The meal:
Here we go…In a LARGE pot of boiling water

- squeeze the lemon juice, add Creole seasoning, 2 tsp cayenne, garlic, potatoes and a few pinches of salt
Boil the above 12 minutes
-then add the sliced sausage to the pot
Boil the above another 5 minutes
-then add the shrimp and corn (and clams is you desire)
Boil the above 5 minutes
-drain the liquid from the pot

The sauce:
*In between the boiling phases you can prep a dipping sauce. I like mine spicy but if you prefer a milder version add some extra ketchup and taste test until you find a flavor right for you.

Whisk together the ketchup, yogurt, 1/2 tsp remaining cayenne and horseradish.
Yep, that’s all you do. Seriously.

I go for an authentic experience aka opt for less dishes so I serve mine on some wax paper adn sprinkle some parsley over it for color. It also helps people pick and choose what they want out of the mix