Lowcountry Shrimp Boil

By mirelsonp

Recipe source: Paula Deen's Best Dishes | 2014

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.