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| Creole Spiced Shrimp With Old Fashioned Remoulade Recipe |
Category: Seafood / Entrees
Rating:
N/A
Servings: 4
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Ingredients
2 lemons; halved
4 quart water
4 bay leaves
3 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoon zatarain's concentrated crab and sh; rimp boil
3 lb large shrimp; peeled, deveined
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoon prepared horseradish
3 tablespoon creole or whole-grain mustard
3 tablespoon prepared yellow mustard
3 tablespoon ketchup
3 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly-ground black pepper
Cooking Directions:
Squeeze the juice from the lemons into a large pot. Add the halves. Add the water, bay leaves, salt cayenne, and crab boil. Bring to a boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain. Serve either cooled or chilled completely.
Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Emeril Lagasse
entrees,seafood,shellfish,shrimp
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