What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty much the perfect thing to do on a steamy summer evening.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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).
Step 2
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Step 3
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.
Step 4
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Step 5
Drain shrimp, potatoes, and corn and serve with sauce.
Recipe notes
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