Recipe Details

Summary

Name: Boiled Gulf Shrimp

Category: Seafood

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

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

Rémoulade Sauce as a dip.

Rémoulade 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

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.

Makes 2 1/4 cups sauce.