Anyday Shrimp Boil

posted by anniebakes on September 12, 2012     7 comments »

As a kid growing up in southern Wisconsin, we always went to a big clam bake every Labor Day. It included everything from clam chowder, to shrimp cocktail to crab legs and it was oh so memorable! I still feel like I need to do seafood for my own family every Labor Day. This year, the Oldest was heading back to college and we made this as his “send off” meal (sounds so much better than “last supper” doesn’t it??). You could add whatever kinds of seafood you like, but the basics are good enough for me and I call it “Averyday Shrimp Boil”, because it is easy enough to do any day…

Anyday Shrimp Boil

Ingredients:

1/3 cup ketchup
3 tablespoons horseradish
2 lemons-quartered
5 tablespoons creole seasoning (like Tony's or Slap Ya Mamma)
2 teaspoons cayenne
4 cloves garlic-whole
10-12 small red potaotes-quartered
pinch of salt
2 andouille sausages-sliced on an angle
1 pound tail on shrimp (the bigger the better)
4 ears of corn-husked and cut in half
2 lobster tails-(if you're feeling very generous)
1 pound bay or sea scallops
1 stick of butter-melted
1 teaspoon garlic powder

Directions:

Mix the ketchup and horseradish together; set aside.

Bring a large pot of water to a boil. Squeeze in the lemons and then throw them in the pot. Add the creole seasoning, cayenne, garlic and the potatoes and salt. Boil about 12-15 minutes.

Add the andouille and boil anouther 5 minutes.

Add the shrimp, corn and lobster tails, boiling another 3 to 5 minutes.

Add in the scallops for the final 5 minutes.

Drain the water carefully, place all on a platter or a table lined with newspaper. Mix the melted butter and garlic powder together. Pour over the top. Dip everything in the ketchup/horseradish mixture!

posted in mains, seafood, vegetables

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