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Lousiana Shrimp Boil
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4
1
quarts water
tablespoons paprika
tablespoon crushed red pepper flakes
tablespoons Louisiana Hot Sauce
tablespoon mustard powder
teaspoon garlic powder
/4 cup lemon juice
bay leaves
pound medium shrimp, peeled*
Lemon wedges (for garnish)
Peppery Pepper Sauce
In an 8−quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic
powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes. Add the shrimp
to the pot. Stir, return to a boil, cover and cook for 5 minutes. Drain and garnish with lemon wedges.
Serve with Peppery Pepper Sauce.
*
Or you can leave shells on shrimp.
Peppery Pepper Sauce
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tablespoon olive oil
/3 cup chopped onions
tablespoon minced chili peppers
clove garlic, minced
/4 cup chopped pimentos
teaspoon paprika
/2 teaspoon Louisiana Hot Sauce
teaspoon Worcestershire sauce
teaspoon coarse mustard
teaspoon red wine vinegar
tablespoon chopped lemon sections
In a small skillet, heat the oil. Add the onions, chili pepper and garlic and sauté over medium heat for 4
to 5 minutes. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika,
Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Purée until smooth. Cover
and refrigerate for at least 30 minutes.
Makes 1 cup.
Lousiana Shrimp Boil
116
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