Creole spiced shrimp with old fashioned remoulade

4 servings

Ingredients

Quantity Ingredient
2 Lemons, halved
4 quarts Water
4 Bay leaves
3 teaspoons Salt
½ teaspoon Cayenne
2 tablespoons Zatarain's Concentrated Crab
And Shrimp Boil
3 pounds Large shrimp, peeled and
Deveined
¼ cup Fresh lemon juice
¾ cup Vegetable oil
½ cup Chopped onions
½ cup Chopped green onions
¼ cup Chopped celery
2 tablespoons Prepared horseradish
3 tablespoons Creole or whole-grain
Mustard
3 tablespoons Prepared yellow mustard
3 tablespoons Ketchup
3 tablespoons Chopped parsley
1 teaspoon Salt
¼ teaspoon Cayenne pepper
⅛ teaspoon Freshly ground black pepper

Directions

Squeeze the juice from the lemons into a large pot. Add the halves.

Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain. Serve either cooled or chilled completely. Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Yield: 4 to 6 servings

EMERIL LIVE SHOW #EMIA70 REAL AND RUSTIC LAGNIAPPES (Adapted from Louisiana Real and Rustic by Emeril Lagasse)

Related recipes