Low-Country Shrimp Boil With Spicy Remoulade Recipe

1. 1

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

2. 2

   Bring water, beer, Old Bay, cayenne, bay leaves, 1/2 tablespoon kosher salt, lemon juice, reserved lemon halves, and garlic to a boil in large stockpot over high heat. Skim foam from top. Add potatoes, cover and cook 10 minutes. 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.

3. 3

   Immediately drain cooking liquid and discard lemons and bay leaves. Pour contents of pot into large serving bowl, platter, or on top of a paper-covered table. Sprinkle with additional Old Bay, if desired, and serve with prepared sauce, Tabasco and napkins.

No additional tips available.