Active Time

　　10 min

　　Total Time

　　30 min

　　What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty much the perfect thing to do on a steamy summer evening.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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).

　　

Step 2

Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.

　　

Step 3

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.

　　

Step 4

Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.

　　

Step 5

Drain shrimp, potatoes, and corn and serve with sauce.