- Soup Pot with Lid: Essential for boiling the shrimp and other ingredients safely and efficiently.
- Large Stockpot (at least 8 quarts): Ideal for making the broth, which is a key component of the shrimp boil.
- Saucepan: For cooking individual ingredients like potatoes and sausage that might be added to the mix separately before adding to the stockpot.
- Large Colander: To drain the shrimp, vegetables, and other components after boiling or simmering them in the broth.
- Slotted Spoon: Useful for removing items from the hot liquid without bringing much of it along.
- Large Skillet (non-stick recommended): For sautéing and frying additional components such as corn on the cob or sausage links if desired in your recipe variant.
- Spice Grinder: To freshly grind spices, which could enhance the flavor of both the broth and the horseradish sauce.
- Mixing Bowls (multiple sizes): For preparing ingredients before combining them in the boiling pot or for mixing the horseradish sauce.
- Cutting Board and Knife Set: Essential for safely cutting vegetables, sausage, and other components into size-appropriate pieces.
1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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