A shrimp boil is a great way to feed a crowd while showcasing the freshest shrimp and sweetest summer corn. You might have seen this spread out on a big table covered in newspaper, an easy clean-up trick when serving this classic Lowcountry dish.
COCKTAIL SAUCE
½ cup chili sauce
½ cup ketchup
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
SHRIMP BOIL
4 quarts water
½ cup old Bay Seasoning
2 teaspoons salt
4 sprigs fresh thyme
1 large lemon, cut into quarters
2 medium white onions, cut into quarters
4 cloves garlic, crushed
2 pounds red potatoes, cut into halves
2 pounds smoked sausage, cut into 1-inch pieces
6 to 8 ears of corn, cut into halves
3 pounds large unpeeled shrimp
½ cup (1 stick) butter
For the cocktail sauce, in a bowl mix together the chili sauce, ketchup, lemon juice, Worcestershire sauce, and horseradish. Refrigerate until you are ready to serve.
For the shrimp boil, bring the water, Old Bay seasoning, salt, thyme, lemons, onions, and garlic to a boil in a large pot over high heat. Add the potatoes, and cook for 6 to 8 minutes. Add the sausage and corn, and cook for another 8 minutes. Add the shrimp, and cook until they are pink, for 2 to 3 more minutes.
Use a large slotted spoon or strainer to transfer the vegetables, sausage, and shrimp to a large serving platter. (Or spread several layers of newspaper on a picnic table, and place them directly on the paper.) Pour several ladles full of the hot cooking liquid over the shrimp boil, and place pats of the butter on top. Serve warm with the cocktail sauce.
MAKES 6 TO 8 SERVINGS.