Boiled gulf shrimp
Boiled gulf shrimp recipe in the seafood category
Recipe ingredients:
- 1 gallon water
- 1 (3 ounce) box Zatarain’s crab boil
- 2 lemons, sliced
- 6 peppercorns
- 2 bay leaves
- 5 pounds raw shrimp in the shell
- Remoulade Sauce:
- 1/2 tablespoon Creole mustard
- 2 tablespoons grated onion
- 1 pint mayonnaise
- 1/4 cup horseradish
- 1/2 cup chopped chives
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
Recipe method:
- 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 remoulade sauce as a dip.
- Remoulade sauce: Mix all ingredients. Serve over cold boiled shrimp for a shrimp remoulade main course or use as a dip for boiled shrimp. Sauce is best after 24 hours.
Tags: boiled, gulf, shrimp, recipe, seafood, recipes, cooking