Rate this recipe
4.6/5
(12 Votes)
Ingredients
- Cocktail Sauce:
- 7 quarts water
- 2 (12-oz.) bottles beer
- 2 lemons, sliced
- 6 bay leaves
- 1/2 cup Old Bay seasoning
- 2 (3-lb.) bags small red potatoes, washed and scrubbed
- 2 (16-oz.) packages hickory-smoked sausage, cut into 2-inch pieces
- 6 ears fresh corn, shucked and halved crosswise
- 4 lbs. large fresh shrimp, unpeeled
- Cocktail Sauce
- Tartar Sauce
- Garnish: Old Bay seasoning, lemon wedges
- 1 (12-oz.) jar chili sauce
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. prepared horseradish
- 1 Tbsp. fresh lemon juice
- 1 tsp. Worcestershire sauce
- Tartar Sauce:
- 1 cup mayonnaise
- 2 Tbsp. dill pickle relish
- 1 Tbsp. chopped drained capers
- 1 Tbsp. minced green onion
- 2 tsp. whole-grain mustard
- 1/2 tsp. hot sauce
Details
Servings 10
Preparation
Step 1
For shrimp boil:
1. In a large stockpot, bring 7 quarts water and next 4 ingredients to a boil over medium-high heat; cook for 10 minutes.
2. Add potatoes, and cook for 10 minutes. Add sausage and corn, and cook for 10 minutes. Add shrimp, and cook for 2 to 3 minutes or until shrimp are pink and firm. Drain immediately, and serve with Cocktail Sauce and Tartar Sauce. Garnish with Old Bay and lemon.
For Cocktail Sauce:
1. In a small bowl, stir together all ingredients. Cover and refrigerate for up to 3 days.
For Tartar Sauce:
1. In a small bowl, stir together all ingredients. Cover and refrigerate for up to 3 days.
You'll also love
- Raspberry Bars with Fresh... 4.3/5 (16 Votes)
- Fresh Coconut Pie 4.6/5 (12 Votes)
- Breadcrumb-Crusted Cod 4.6/5 (12 Votes)
- Earner's Crawfish Bisque 4.6/5 (12 Votes)
- Spiked Shrimp and Sausage 4.6/5 (8 Votes)
Review this recipe