Shrimp Boil with Spicy Horseradish Sauce

Sheryl liked this more than I did. I thought it was pretty good but a little boring. It was neither the recipe nor the cook's fault. It just isn't a super interesting way to prepare food (to me). That said it was healthy and nearly as good as left-overs.


1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

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.