Low-Country Shrimp Boil with Spicy Remoulade
Low-Country Shrimp Boil with Spicy Remoulade is a gluten free and dairy free main course. One serving contains 1029 calories, 56g of protein, and 48g of fat. For $6.37 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. This recipe serves 6. 1499 people have tried and liked this recipe. Head to the store and pick up garlic cloves, red potatoes, smoked sausage, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Serious Eats. With a spoonacular score of 96%, this dish is tremendous. Try Low Country Shrimp Boil, Low-Country Shrimp Boil & Giveaway, and Low-Country Boil for similar recipes.
Servings: 6
Ingredients:
2 bay leaves
1 (12 ounce) can beer
2 tablespoons cayenne pepper
3 ears fresh corn, shucked and snapped in half
4 garlic cloves, roughly sliced
2 tablespoons prepared horseradish
2 whole lemons, split in half and juiced, juiced lemon halves reserved
6 tablespoons ketchup
Kosher salt
½ cup mayonnaise
½ cup Old Bay seasoning, plus additional for serving
12 small red potatoes (about 1 ½" in diameter)
1 teaspoon red wine vinegar
2 pounds large shell-on shrimp
1 ½ pounds smoked sausage (such as andouille), cut into 2-inch pieces
1 ½ tablespoons Sriracha
Tabasco sauce for serving
1 gallon water
Equipment:
bowl
pot
Cooking instruction summary:
Procedures 1 Combine horseradish, vinegar, ketchup, mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use. 2 Bring water, beer, Old Bay, cayenne, bay leaves, ½ tablespoon kosher salt, lemon juice, reserved lemon halves, and garlic to a boil in large stockpot over high heat. Skim foam from top. Add potatoes, cover and cook 10 minutes. Add smoked sausage and boil for another 4 minutes before adding corn. Cook for 7 more minutes, then add shrimp and cook until shrimp just turns pink and is no longer translucent, about 3 minutes. 3 Immediately drain cooking liquid and discard lemons and bay leaves. Pour contents of pot into large serving bowl, platter, or on top of a paper-covered table. Sprinkle with additional Old Bay, if desired, and serve with prepared sauce, Tabasco and napkins.
Step by step:
1. 1
2. Combine horseradish, vinegar, ketchup, mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
3. 2
4. Bring water, beer, Old Bay, cayenne, bay leaves, ½ tablespoon kosher salt, lemon juice, reserved lemon halves, and garlic to a boil in large stockpot over high heat. Skim foam from top.
5. Add potatoes, cover and cook 10 minutes.
6. Add smoked sausage and boil for another 4 minutes before adding corn. Cook for 7 more minutes, then add shrimp and cook until shrimp just turns pink and is no longer translucent, about 3 minutes.
7. 3
8. Immediately drain cooking liquid and discard lemons and bay leaves.
9. Pour contents of pot into large serving bowl, platter, or on top of a paper-covered table. Sprinkle with additional Old Bay, if desired, and serve with prepared sauce, Tabasco and napkins.
Nutrition Information:
covered percent of daily need
