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)