Ingredients:
- Shrimp Boil
- 2 lemons (quartered)
- 2 bay leaves
- 3 tablespoons kosher salt
- 2 tablespoons whole black peppercorns
- ½-¾ cup crab and shrimp boil seasoning
- 4 pounds small new potatoes (about 1½ inches in diameter)
- 2 pounds smoked pork sausage (cut into 2 inch pieces)
- 2 sweet or yellow onions (peeled, quartered)
- 8 ears of corn, shucked (cut in half)
- 4 pounds fresh large shrimp (unpeeled)
- 6 quarts water
- Cocktail Sauce
- 1 cup ketchup
- 2 tablespoons (plus 2 teaspoons) prepared horseradish
- 2 tablespoons (plus 2 teaspoons) Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Hot sauce (to taste; optional)
- Lemon Butter Sauce
- ¼ cup unsalted butter (melted)
- 2 tablespoons fresh lemon juice
- Hot sauce (to taste; optional)
- Old Bay Seasoning© (optional)
Directions
Shrimp Boil
Fill stockpot with 6 quarts water.
Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil.
Add potatoes, return to a boil, and cook 7 minutes.
Add sausage and onions, return to a boil, and cook 5 minutes.
Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
Cocktail Sauce
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Lemon-Butter Sauce
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed.
Cover and let sit in a warm place.
Serve
Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay©, if using. Serve with sauces alongside, if desired.