Creole Boiled Shrimp Cocktail - cooking recipe

Ingredients
    SHRIMP
    2 lbs medium shrimp, peeled and deveined with tails left on
    1/4 cup creole seasoning or 1/4 cup Emeril's Original Essence
    1 (3 ounce) box zatarain crab boil
    1/4 cup salt
    3 lemons, 2 halved,1 cut into 6 wedges
    1 yellow onion, quartered
    3 stalks celery, coarsely chopped
    1 head garlic, cut in half horizontally
    2 bay leaves
    CREOLE SEASONING
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    COCKTAIL SAUCE
    1 cup ketchup
    1 tablespoon Worcestershire sauce
    1 tablespoon fresh lemon juice
    2 tablespoons drained prepared horseradish
    1 tablespoon grated fresh horseradish
    1 tablespoon V8 vegetable juice
    1/2 teaspoon hot sauce
    1/8 teaspoon salt
    1/8 teaspoon pepper
Preparation
    FOR SHRIMP:
    In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
    Coat evenly.
    Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
    Bring to a boil and taste.
    The salinity of the water should be that of saltwater.
    Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
    drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
    FOR CREOLE SEASONING:
    Combine all ingredients and mix thoroughly.
    Store in an airtight container for up to three months.
    FOR COCKTAIL SAUCE:
    Combine all ingredients and whisk well.
    Cover and chill for 2 hours.
    Will keep in the refrigerator for up to two days.
    Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

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