Creole Spiced Shrimp With Old Fashioned Remoulade
Shrimp cooked in a spiced court-bouillon with crab boil, served with a classic New Orleans remoulade sauce of mustard, horseradish, and celery.
SouthernSeafoodIntermediate20 minBy Northstar
Ingredients
Servings
6
- 2 each lemons, halved
- 4 quart water
- 4 each bay leaves
- 3 tsp salt
- 0.5 tsp cayenne pepper
- 2 tbsp Zatarain's Concentrated Crab and Shrimp Boil
- 3 lb large shrimp, peeled and deveined
- 0.3 cup fresh lemon juice
- 0.8 cup vegetable oil
- 0.5 cup chopped onions
- 0.5 cup chopped green onions
- 0.3 cup chopped celery
- 2 tbsp prepared horseradish
- 3 tbsp Creole or whole-grain mustard
- 3 tbsp prepared yellow mustard
- 3 tbsp ketchup
- 3 tbsp chopped parsley
Instructions
- 1
Squeeze lemon juice into a large pot. Add lemon halves, water, bay leaves, salt, cayenne, and crab boil. Bring to a boil and cook 5 minutes.
- 2
Add shrimp. Remove from heat, cover, and let stand 4-5 minutes. Drain. Serve cooled or chilled completely.
- 3
For remoulade: Combine lemon juice, vegetable oil, onions, green onions, celery, horseradish, both mustards, ketchup, and parsley in a food processor with metal blade. Process 30 seconds.
- 4
Use immediately or store in an airtight container in the refrigerator for up to several days.
- 5
Serve chilled shrimp alongside the remoulade sauce.
Tags
shrimpappetizeremerilcreolenew-orleansremoulade