I meant to show you this recipe before Labor Day but life, as it so frequently does, got in the way. I went out with friends over the long weekend and got a little lot too hungover to write the post on Monday.
Then, since I work in public education, my summer was over and I went back to school on September 3rd. The first couple of days were a whirlwind of getting things in order and seeing how much the kids have grown over the summer (some of them seem to be freakishly taller than they were last June) and I never got to post about the spicy, Creole shrimp boil that we had to honor my last weekend of Summer.
But this week, here in New Jersey, has been hotter than the entire month of August and making this summery dinner is still totally appropriate. It’s the perfect dinner to eat outside with tons of napkins and a cold beer—a great way to languidly soak in every last bit of this hot Indian summer.
If you’ve never made spiced shrimp before, you may be surprised by how much spice goes into the pot—it’s a lot. But don’t worry, not everything gets absorbed into the shrimp, most is left on the shells once you peel it. The potatoes however, will be bursting with spiciness (or, to be frank, flaming hot). If you don’t want them so spiced, you could cook the potatoes first and then add them to the pot later, but I thought they were pretty amazing, especially once they were slathered in the sweet-sour, creamy horseradish sauce.
Enjoy the last few days of this hot weather—and I hope you can stay dry if you’re on the east coast!
Shrimp Boil with Spicy Horseradish Sauce
makes one big pot//from Gourmet, August 2008
- 1 lemon, quartered
- 5 tablespoons Creole or Cajun seasoning
- 2 1/2 teaspoons cayenne, divided
- 2 Turkish bay leaves or 1 California
- 4 garlic cloves
- 8 small boiling potatoes (about 2 inches)
- 4 ears of corn, shucked and halved
- 1 1/2 pounds large shrimp in shell
- 1/3 cup ketchup
- 1/3 cup mayonnaise
- 1 1/2 tablespoons bottled horseradish
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).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
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.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.
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September 6, 2008 at 1:55 pm
I can’t believe that summer is essentially over. It makes me very very sad :(
Love the vibrancy of the shrimp and corn in this recipe. The dish you served it in looks like it has a cute pattern too.
September 6, 2008 at 2:11 pm
I know… boo. I want summer all over again.
The pot that I’m using was Jim’s Russian grandma’s… and I’ve heard of other Russian grandmas having it as well, so maybe it’s a Russian design? :)
September 6, 2008 at 2:50 pm
Cool thing about being here in Atlanta is our summer will continue until Thanksgiving! Sometimes beyond.
That’s a really good looking boil there. I think I’ll add some hot sausages for a little more spice! :-)
September 6, 2008 at 7:00 pm
I’m so moving to Atlanta. ;)
September 7, 2008 at 3:02 pm
Wow, I would love to have this right now (actually anytime.) Delicious.
September 7, 2008 at 3:22 pm
Robin: This looks delicious — especially the sauce! I too love the pot — it screams shrimp boil (and Russian grandmother).
September 7, 2008 at 5:09 pm
I adore shrimp boils!
September 7, 2008 at 5:37 pm
Yum…thanks!
September 8, 2008 at 10:46 am
Wow..thanks!
September 8, 2008 at 11:59 am
I would hate to have to clean that pot and the other mess but i think it would be worth it
September 8, 2008 at 1:03 pm
I love the sound of that horseradish sauce with the sweet corn and shrimps. What a lovely way to end the summer. I’m glad you found the time to post about it, how rude of life to get in the way… I hate it when that happens!
September 8, 2008 at 11:50 pm
I love dishes that have things in it you can’t eat entirely, such as cobs of corn. Reminds me of that Mexican soup, Cocido I think it’s called. Sounds great!
September 10, 2008 at 12:01 pm
This sounds delicious- spicy but delicious.
We have been the opposite, weather wise here in the Midwest- September came and the cooler weather tagged right along. I would love a shot or two at Indian summer right about now!
September 10, 2008 at 11:05 pm
How ya liking our weather this week?
This looks great. I love horseradish!
September 10, 2008 at 11:08 pm
You’d rather worry about the kids than blog? Get your priorities straight!
Sounds like my kind of dish and believe me when I say that pouring lots of spices into a pot is something I enjoy doing.