16/20 Gulf White Shrimp - Jumbo (Heads-On) IQF

Shrimp Boil

Ingredients:

• 1 lemon, quartered
• 5 tbsp Cajun Seasoning
• 2 1/2 tsp cayenne
• 2 bay leaves
• 4 garlic cloves
• 8 small boiling potatoes
• 4 ears of corn, shucked/halved
• 24 oz. ketchup
• 1/3 cup mayonnaise
• 1 1/2 tbsp horseradish
• 2 lbs. gulf shrimp (any size)

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.