Yield: 8 Servings
Measure | 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 \N | Garlic cloves |
5 \N | Lemons, halved |
1 cup | Apple cider vinegar |
12 smalls | Frozen ears corn |
\N \N | Cocktail Sauce |
\N \N | Chopped fresh parsley |
1 \N | Bottle (12-ounce) cocktail sauce |
3 tablespoons | Prepared horseradish |
2 tablespoons | Lemon juice |
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.