Recipe Details

Summary

Name: Lousiana Shrimp Boil

Category: Seafood

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)

Peppery Pepper Sauce

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. Add the shrimp

to the pot. Stir, return to a boil, cover and cook for 5 minutes. Drain and garnish with lemon wedges.

Serve with Peppery Pepper Sauce.

* Or you can leave shells on shrimp.

Peppery Pepper Sauce

1 tablespoon olive oil

1/3 cup chopped onions

1 tablespoon minced chili 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

In a small skillet, heat the oil. Add the onions, chili pepper and garlic and sauté over medium heat for 4

to 5 minutes. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika,

Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Purée until smooth. Cover

and refrigerate for at least 30 minutes.

Makes 1 cup.