Low-Country Shrimp Boil with Spicy Remoulade

Name: Low-Country Shrimp Boil with Spicy Remoulade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 340 grams beer; 2 Tbsps cayenne pepper; 3 ears fresh corn, shucked and snapped in half; 4 garlic cloves, roughly sliced; 2 Tbsps prepared horseradish; 2 whole lemons, split in half and juiced, juiced lemon halves reserved; 6 Tbsps ketchup; 6 servings Kosher salt; 118 milliliters mayonnaise; 118 milliliters Old Bay seasoning, plus additional for serving; 12 smalls red potatoes (about 1 ½ in diameter); 1 teaspoon red wine vinegar; 907 grams shell-on shrimp; 680 grams smoked sausage (such as andouille), cut into 2-inch pieces; 2 Tbsps Sriracha; 6 servings Tabasco sauce for serving; 1 gallon water

Need a gluten free and dairy free main course? Low-Coun

Instructions

Combine horseradish, vinegar, ketchup, mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.

Ingredients you will need

Horseradish

Mayonnaise

Sriracha

Ketchup

Vinegar

Equipment you will use

Bowl

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.

Ingredients you will need

Kosher Salt

Lemon Juice

Bay Leaves

Ground Cayenne Pepper

Garlic

Lemon

Water

Beer

Equipment you will use

Pot

Add potatoes, cover and cook 10 minutes.

Ingredients you will need

Potato

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.

Ingredients you will need

Smoked Sausage

Shrimp

Corn

Immediately drain cooking liquid and discard lemons and bay leaves.

Ingredients you will need

Bay Leaves

Lemon

Pour contents of pot into large serving bowl, platter, or on top of a paper-covered table.

Equipment you will use

Bowl

Pot

Sprinkle with additional Old Bay, if desired, and serve with prepared sauce, Tabasco and napkins.

Ingredients you will need

Sauce

Equipment

Bowl

Pot

Ingredients

Servings:

bay leaves 340grams

beer 2Tbsps

cayenne pepper 3

ears fresh corn, shucked and snapped in half 4

garlic cloves, roughly sliced 2Tbsps

prepared horseradish 2

whole lemons, split in half and juiced, juiced lemon halves reserved 6Tbsps

ketchup 6servings

Kosher salt 118milliliters

mayonnaise 118milliliters

Old Bay seasoning, plus additional for serving 12smalls

red potatoes (about 1 ½" in diameter)1teaspoon

red wine vinegar 907grams

shell-on shrimp 680grams

smoked sausage (such as andouille), cut into 2-inch pieces 2Tbsps

Sriracha 6servings

Tabasco sauce for serving 1gallon

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.