Shrimp Boil & Sauce

Our neighbor served us a fantastic shrimp boil one evening, and we begged for the recipe. Here is how we make it at our house.

Shrimp Boil Ingredients:

• 5 lbs extra large gulf shrimp (pink, not gray) peeled and de-veined
• 2 sausage links of choice
• 16-20 small red potatoes
• 1 onion
• Roughly 1 1/4 cup Tony Chachere’s Original Creole Seasoning

Sauce Ingredients:

• 1 small bottle of Heinz Chili sauce (12 oz)
• 2 tbsp Worcestershire sauce
• 3 tbsp fresh lemon juice
• (only for spicy version) Fresh horseradish, 4 tsp

Directions:

1. Fill a very large pot half full of water and bring it to a boil. Stir in half a container of the Creole seasoning.
2. Cut potatoes in half if they’re too large. Cut up the onion. Cut sausage into chunks.
3. Drop all the vegetables and the sausage in the pot. Cover and allow to boil for 20-30 minutes. Test potatoes for tenderness.
4. Rinse the shrimp and add it to the pot. Cook for 7-10 minutes. Stir constantly. Check internal temperature for doneness.
5. Drain it all through a strainer for about 5-10 minutes.
6. Mix sauce ingredients together and dip boiled ingredients as desired.

Recipe given by Jeanne.