Creole Spiced Shrimp with Old Fashioned Remoulade

Title:
Creole Spiced Shrimp with Old Fashioned Remoulade

Yield:
4 Servings

Categories:
Shrimp,
Main
Dishes,
Seafood,
Shellfish




Ingredients:





     2    Lemons; halved


     4 qt Water


     4    Bay leaves


     3 ts Salt


   1/2 ts Cayenne pepper


     2 tb Zatarain's Concentrated Crab


          -and Shrimp Boil


     3 lb Large shrimp; peeled,


          -deveined


   1/4 c  Fresh lemon juice


   3/4 c  Vegetable oil


   1/2 c  Chopped onions


   1/2 c  Chopped green onions


   1/4 c  Chopped celery


     2 tb Prepared horseradish


     3 tb Creole or whole-grain


          -mustard


     3 tb Prepared yellow mustard


     3 tb Ketchup


     3 tb Chopped parsley


     1 ts Salt


   1/4 ts Cayenne pepper


   1/8 ts Freshly-ground black pepper






 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