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Louisiana Shrimp Boil

RG

Ingredients

Peppery Pepper Sauce

  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 1 tablespoon minced chile peppers
  • 1 clove garlic, minced
  • 3/4 cup chopped pimentos
  • 1 teaspoon paprika
  • 1/2 teaspoon Louisiana Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarse mustard
  • 1 teaspoon red wine vinegar
  • 1 tablespoon chopped lemon sections

Shrimp

  • 4 quarts water
  • 2 tablespoons paprika
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons Louisiana Hot Sauce
  • 1 tablespoon mustard powder
  • 1 teaspoon garlic powder
  • 1/4 cup lemon juice
  • 4 bay leaves
  • 1 pound medium shrimp, peeled*
  • Lemon wedges (for garnish)

Instructions

  1. Peppery Pepper Sauce: In a small skillet, heat the oil. Add the onions, chile pepper and garlic and sauté over medium heat for 4 to 5 minutes.
  2. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika, Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Puree until smooth.
  3. Cover and refrigerate for at least 30 minutes.
  4. Shrimp: In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes.
  5. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 minutes.
  6. Drain and garnish with lemon wedges.
  7. Serve with Peppery Pepper Sauce.

* Or you can leave shells on shrimp.



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