Boiled Gulf Shrimp

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Ingredients

Shrimp

  • 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, or more
  • 2 tablespoons grated onion
  • 1 pint mayonnaise
  • 1/4 cup horseradish, or more
  • 1/2 cup chopped chives
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper

Instructions

  1. Shrimp: 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.
  2. Remove from heat and add 1 quart ice water. Let sit for 10 minutes. Drain.
  3. Serve Rémoulade Sauce as a dip.
  4. Remoulade Sauce: 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.

Yield: 2 1/4 cups sauce