| 214 | 215 | 216 | 217 | 218 |
| 1 | 176 | 352 | 527 | 703 |
|
Creole Spiced Shrimp With Old Fashioned
Remoulade
2
4
4
3
1
2
3
1
3
1
1
1
2
3
3
3
3
1
1
1
Lemons; halved
Quart Water
Bay leaves
Teaspoon Salt
/2 Teaspoon Cayenne pepper
Tablespoon Zatarain's Concentrated Crab and Shrimp Boil
Pound Large shrimp; peeled, deveined
/4 Cup Fresh lemon juice
/4 Cup Vegetable oil
/2 Cup Chopped onions
/2 Cup Chopped green onions
/4 Cup Chopped celery
Tablespoon Prepared horseradish
Tablespoon Creole or whole−grain mustard
Tablespoon Prepared yellow mustard
Tablespoon Ketchup
Tablespoon Chopped parsley
Teaspoon Salt
/4 Teaspoon Cayenne pepper
/8 Teaspoon Freshly−ground black pepper
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 a 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
3
0 seconds. Use immediately or store. Will keep for several days in an
airtight container in the refrigerator. This recipe yields 4 to 6 servings.
Creole Spiced Shrimp With Old Fashioned Remoulade
188
Page
Quick Jump
|