- 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
- Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
- Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
- Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
- Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
- Drain shrimp, potatoes, and corn and serve with sauce.