Lowcountry seafood boil 2

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.

Similar recipes