OCEAN CREATURES AND COCKTAIL SAUCE

SERVES 24

It’s hard for any dish to stand out on a table that’s spread with twenty kinds of soup. However, a seafood dish like this would have been a true rarity in District 12, and surely got the attention of Katniss.

This is a great way to feed a crowd on a summer day, especially at the beach or during some type of outdoor party. If you’d like a little variety, you can add clams or mussels to the pot.

COCKTAIL SAUCE:

2 TABLESPOONS FINELY GRATED RAW HORSERADISH

1 TEASPOON DARK BROWN SUGAR

¼ TEASPOON FRESH LEMON JUICE

½ CUP KETCHUP

SEAFOOD:

4 LEMONS, HALVED

1 (2.5-OUNCE) JAR LIQUID SHELLFISH BOIL, SUCH AS ZATARAIN’S

1 TABLESPOON DICED GREEN CHILI PEPPER

SALT TO TASTE

10 POUNDS MEDIUM SHRIMP, PEELED AND DEVEINED

12 BLUE CRABS, CLEANED

COCKTAIL SAUCE:

Combine horseradish, brown sugar, lemon juice and ketchup.

SEAFOOD:

Use a very large stockpot and fill it half full with water; bring water to a full boil.

Add lemons, shellfish boil, hot peppers and salt. Bring to a boil.

When everything is tender, turn off the heat.

Mix in shrimp and crab.

Cover pot and let it sit for 10 minutes.

When shrimp are pink and the crabmeat is opaque and flaky, remove all of the shellfish from the pot and pour them over ice. Let chill, and then serve with cocktail sauce.