Minutes Prep time: 20
Minutes Total time: 75
Servings: 10
Difficulty: Intermediate
3/4 cup Hunt's® Tomato Ketchup
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
4 quarts water
1 pouch (3 oz each) crab & shrimp boil seasoning blend
1 bottle (12 oz each) pilsner beer
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
3 bay leaves
2 heads garlic, halved
3 onions, quartered
1 pound baby red-skinned potatoes
4 ears fresh sweet corn, husks removed, cut into thirds
1 pkg (16 oz each) smoked sausage, cut into 2-inch pieces
2 pounds shell-on jumbo shrimp, deveined
Old Bay or Creole seasoning, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 56 mg | 6% |
| Carbohydrate | 25 g | 8% |
| Cholesterol | 141 mg | 47% |
| Total Fat | 15 g | 23% |
| Iron | 2 mg | 11% |
| Calories | 318 kcal | 16% |
| Sodium | 1520 mg | 63% |
| Protein | 22 g | 44% |
| Saturated Fat | 5 g | 23% |
| Sugars | 8 g | 1% |
| Vitamin C | 11 mg | 19% |
Stir together ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce in small bowl; set aside.
Pour water into an 8-quart stock pot along with seasoning blend pouch, beer, salt, cayenne, bay leaves, garlic and onions. Bring to a boil.
Add potatoes to pot. Reduce heat and simmer 15 minutes. Add corn and smoked sausage; simmer 8 to 10 minutes.
Stir shrimp into pot, cover and remove from heat. Let sit 10 to 15 minutes, until shrimp are pink.
Drain liquid from pot. Line a large table with newspaper or butcher paper; spread shrimp boil on top. Sprinkle with Old Bay or Creole seasoning as desired. Serve with cocktail sauce.
Shrimp Boil with Spicy Cocktail Sauce
