Lowcountry seafood boil 2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | New potatoes |
| 4 | larges | Sweet onions |
| 1 | pounds | Smoked turkey sausage |
| 5 | pounds | Unpeeled, large fresh shrimp |
| 1 | tablespoon | Salt |
| 1 | pack | (3-ounce) liquid shrimp-and-crab boil seasoning |
| 3 | Garlic cloves | |
| 5 | Lemons, halved | |
| 1 | cup | Apple cider vinegar |
| 12 | smalls | Frozen ears corn |
| Cocktail Sauce | ||
| Chopped fresh parsley | ||
| 1 | Bottle (12-ounce) cocktail sauce | |
| 3 | tablespoons | Prepared horseradish |
| 2 | tablespoons | Lemon juice |
Directions
COCKTAIL SAUCE
Timesaver: Guests peel the shrimp; be sure to provide plenty of extra napkins. Squeeze more juice from 1 lemon by microwaving at HIGH 30 seconds. Cocktail Sauce: Stir together all ingredients, and chill.
Makes 1-¼ cups.
Peel potatoes, if desired. Cut onions into wedges, and slice sausage.
Peel shrimp, and devein, if desired. Bring 7 quarts water to a boil in a large pot. Add potato, onion, sausage, and salt. Cover, reduce heat, and simmer 20 minutes. Stir in seasoning and next 3 ingredients; cook 10 more minutes. Add corn, and simmer 5 minutes.
Add shrimp, and cook just until shrimp turn pink. Drain and serve with Cocktail Sauce. Garnish, if desired.
Related recipes
- Boiled crawfish
- Crab boil
- Crab boil and fish seasoning
- Crawfish boil
- Crawfish boil (birner)
- Farmers' seafood boil
- Lobster boil
- Louisiana boil
- Louisiana shrimp boil (en)
- Low country seafood \"boil\"
- Seafood boil
- Seafood boil for shrimp, crab, crawfish
- Seafood creole #2
- Seafood gumbo #2
- Seafood gumbo 2
- Shellfish boil
- Shrimp boil seasoning
- Southern seafood gumbo
- Spicy crab boil
- Stove-top crawfish boil