Averie Cooks

Homemade Stock:
-1 To a very large stock pot, add the water, beer, carrots, garlic, celery, kosher salt, mustard, and stir to combine. Bring to a rapid boil over high heat. Let the mixture boil uncovered for at least 30 minutes, up to 1 hour; stir occasionally.
-1 After 30 to 60 minutes, strain the stock into another large pot, discard the vegetables. Tip - Be very careful, the stock is extremely hot!
-1 Place the pot with the stock back on the stove over high heat, and bring it to a boil.
-1 If you are using 3 to 4 quarts store bought stock, bring it to a boil in a large stock pot over high heat.
Shrimp Boil:
-1 Add the baby potatoes and boil for 15 minutes or until fork tender, stirring occasionally.
-1 After the potatoes have cooked for about 15 minutes and are fork-tender, to that stockpot, add the corn, stir to submerge, and boil for an additional 3 minutes.
-1 Add the shrimp, stir to combine, and cook just until the shrimp are cooked. You know they are cooked when they are opaque white, they will curve in on themselves, and they will be firm to the touch; do not overcook. I recommend 3 to 4 minutes unless you are using very large U10-12 shrimp, and they may need 5 minutes but for most shrimp 3 or 4 minutes is plenty since there will also be some carryover cooking after you strain everything.
-1 Strain the potatoes, corn, and shrimp from the stock, and place them into a large serving dish, or individual dishes.
Horseradish Butter:
-1 While the potatoes are cooking in the stock, to a medium saucepan add the butter, stock, garlic, horseradish, Old Bay, salt, pepper or red pepper flakes, heat over medium-high heat until the butter has melted; stirring nearly continuously to encourage it; set aside until Step 10.
-1 Pour the butter sauce over everything and toss to combine, optionally garnish with parsley, and serve with lemon wedges.