Lately, I’ve been craving some Cajun food with a little bit of heat. Since corn season is winding down, figured I needed to make this Cajun dish ASAP! This is one of my favorite go-to recipes and it really takes no time at all to cook. Also, I never need an excuse to bring a little New Orleans into our home!
Cajun Shrimp, Corn & Potatoes
Based on Shrimp Boil with Spicy Horseradish Sauce, Gourmet, August 2008
- 1 lemon, quartered
- 5 tablespoons Creole or Cajun seasoning (I used Emeril’s Bayou Blast)
- 2 -1/2 teaspoons cayenne, divided
- 2 bay leaves
- 4 garlic cloves
- 8 small boiling potatoes (about 2 inches)
- 4 ears of corn, shucked and halved
- 1-1/2 pounds large shrimp, shelled
- 1/3 cup ketchup
- 1/3 cup low-fat mayonnaise
- 1 -1/2 tablespoons bottled horseradish
In a large pot, squeeze lemon juice from lemon into about 4 quarts of water. Then, add lemon quarters, Creole seasoning, 2 teaspoons of cayenne, bay leaves, garlic and potatoes to the pot. If salt isn’t the first ingredient in the Creole seasoning, add 2 teaspoons of salt.
Bring pot to a boil and them simmer partially covered for 12 minutes or until potatoes are tender.
Increase the heat to medium-high and add corn to the pot, cooking partially covered for 4 minutes. Then add the shrimp and cook for another 2-3 minutes or until shrimp turns opaque.
Separately, combine ketchup, mayonnaise, horseradish and ½ teaspoon of cayenne in a small bowl. Add more cayenne to taste if you want to pump up the heat.
Drain potatoes, corn and shrimp into a colander. Then, serve with the spicy horseradish as a dipping sauce.
Weight Watchers PointsPlus value: 12