For the cocktail sauce (optional):
- 1 cup ketchup
- 2 tablespoons plus 2 teaspoons prepared horseradish
- 2 tablespoons plus 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Louisiana-style hot sauce
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
For the lemon butter sauce (optional):
- ¼ cup (½ stick) unsalted butter, melted
- 2 tablespoons (or more) fresh lemon juice
- Louisiana-style hot sauce
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
For the shrimp boil:
- 2 lemons, quartered
- 2 bay leaves
- 3 tablespoons kosher salt
- 2 tablespoons whole black peppercorns
- ½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain’s Crawfish, Shrimp, and Crab Boil (See Cooks’ Note)
- 4 pounds small new potatoes (about 1½” in diameter)
- 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2″ pieces
- 2 sweet or yellow onions, peeled, quartered
- 8 ears of corn, shucked, cut in half
- 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
- Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander
- Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.