Low country NC Shrimp Boil

I emailed my friend Kellie from Wilmington, NC and said "you gotta send me the recipe for the shrimp boil that we had when we visited you in!" I just had to share this with you because it was so delicious and since summer is starting to decline, we want to hold on to it as long as we can, and this will make you feel like summer all night long! Thanks KELLIE!!

What you need:

• Large Crab Pot
• Bag of baby red skin potatoes (cut in halves)
• Bag of Peel n'eat frozen shrimp (big or small, whichever you prefer - I like shrimp so I get the big bag of medium to large size shrimp 40-60count)
• 1-2 Hilshire Farms Kielbasa or Smoked Sausages cut into quarter inch slices (depending on how much sausage you like or how many people be eatin' - I like sausage, so 2 in the pot for me)
• 1 box of Zatarans Crab Boil Bag
• Optional - Fresh or Frozen corn on the cob
• Ketchup, Horseradish, Lemon
• Creole seasoning or Old Bay Seasoning

What you do:

• Boil water in Crab Pot with your Zatarans Crab Boil Packet (fill it up with water a little more than half way)
• Dump in your halved potatoes and let cook for about 20-25 minutes (until almost tender but still slightly al dente)
• Dump in the frozen or fresh corn and cook for about 3 minutes
• Add in the sliced sausages and frozen shrimp (shrimp boil is ready when the shrimp turn pink and start floating- this is about another 3-5 minutes)

Make the Cocktail Sauce:

Mix in half ketchup to half horseradish (more ketchup if you don't prefer the sting of horseradish), sprinkle in desired amount of old bay or creole seasoning & squirt a half a lemon into your mix. Stir it up.

Dump everything out on a table (with a vinyl table cloth cover) and eat it up! (i recommend stock piling your favorite item in your own corner since it goes quick!)