Shrimp and Corn Boil
Author: Nicole
Ingredients
Sauce
  • ½ cup ketchup
  • 1-1/2 tablespoons prepared horseradish
  • ¼ teaspoon Old Bay Seasoning
Boil
  • ¼ cup Old Bay Seasoning plus more for serving
  • ½ teaspoon Kosher salt
  • 2 lemons, cut into quarters
  • 4 ears of corn, husked and broken in half
  • 1 pound shell-on large shrimp, cut along the back and deveined
Instructions
  1. In a small bowl stir together ketchup, horseradish and Old Bay Seasoning.
  2. In a 7 quart pot (with lid) add 4 quarts of water, Old Bay Seasoning, Kosher salt and 1 lemon. Cover and bring to a boil on high heat.
  3. Add corn and cook for 3 minutes, uncovered.
  4. Add shrimp (with shells), cover and turn off heat. Let sit for 3 minutes until shrimp is poached (cooked).
  5. Pour contents of pot into a large colander to drain. Spread corn and shrimp on a large platter and sprinkle with Old Bay Seasoning and garnish with the remaining uncooked lemon slices.
  6. Serve immediately.
Notes
* Recipe can be doubled – double ingredients and use a larger pot plus add an extra quart of water.
Recipe by Riegl Palate at https://www.rieglpalate.com/shrimp-and-corn-boil/