| 36 | 37 | 38 | 39 | 40 |
| 1 | 54 | 109 | 163 | 217 |
|
Boiled Gulf Shrimp
1
1
2
6
2
5
gallon water
(3 ounce) box Zatarain's crab boil
lemons, sliced
peppercorns
bay leaves
pounds raw shrimp in the shell
Bring to boil the water seasoned with crab boil, lemons, peppercorns and bay leaves. Drop in shrimp.
When water returns to a boil, cook jumbo or large shrimp for 12 to 13 minutes and medium shrimp for
7
to 8 minutes. Remove from heat and add 1 quart ice water. Let sit for 10 minutes. Drain. Serve
Rémoulade Sauce as a dip.
Rémoulade Sauce
1
2
1
1
1
1
1
1
/2 tablespoon Creole mustard, or more
tablespoons grated onion
pint mayonnaise
/4 cup horseradish, or more
/2 cup chopped chives
/4 teaspoon salt
tablespoon lemon juice
/4 teaspoon pepper
Mix all ingredients. Serve over cold boiled shrimp for a shrimp rémoulade main course or use as a dip
for boiled shrimp. Sauce is best after 24 hours.
Makes 2 1/4 cups sauce.
Boiled Gulf Shrimp
28
Page
Quick Jump
|