Summer

Shrimp Boil and homemade Cocktail Sauce

by:
May 12, 2015
Author Notes

I try to go to the beach every spring or fall, when it's less crowded. I go alone, because I like to. I stop on the way to the condo and get groceries, beer, and wine, and every afternoon, I walk across the highway to the seafood market and get a pound of large shrimp. I come back and boil potatoes, corn on the cob and shrimp, drain them, let them cool enough to handle while i make homemade cocktail sauce, and I take a plate out to the balcony and watch the waves while I eat. It's my happy place. —Kayb

  • Serves 1
Ingredients
  • Shrimp boil
  • 1 pound large shrimp, heads off, deveined if you're squicky about that
  • 1 lemon, cut in half
  • 3 tablespoons salt
  • 2 tablespoons Louisiana shrimp and crab boil liquid seasoning
  • 3 small red potatoes, unpeeled
  • 2 small ears corn on the cob
  • Cocktail Sauce (Makes enough for several meals)
  • 1/2 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • Juice of one lemon
  • 1/4 teaspoon Lawry's seasoned salt
  • 3 dashes Tabasco or other hot sauce (to taste)
  • black pepper to taste
In This Recipe
Directions
  1. Shrimp boil
  2. Bring 2 quarts of water, salt the halved lemon and the crab boil seasoning to a full rolling boil in a stock pot. The one I like to use has a strainer basket, so I use it with that in int.
  3. Add potatoes. Boil for 10 minutes.
  4. Add corn. Boil for another 3-4 minutes.
  5. Add shrimp.Return to boil and cook just until shrimp shells turn pink and flesh turns white. Drain and allow to cool.
  1. Cocktail Sauce (Makes enough for several meals)
  2. Combine all ingredients. Taste and adjust as needed.
  3. Serve shrimp, potatoes and corn with cocktail sauce, saltine crackers if desired, and copious quantities of cold beer.

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Review
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!