Boiled gulf shrimp recipe

Recipe ingredients

• 1 gallon water
• 1 (3 ounce) box Zatarain's crab boil
• 2 lemons, sliced
• 6 peppercorns
• 2 bay leaves
• 5 pounds raw shrimp in the shell
• Remoulade Sauce:
  • 1/2 tablespoon Creole mustard
  • 2 tablespoons grated onion
  • 1 pint mayonnaise
  • 1/4 cup horseradish
  • 1/2 cup chopped chives
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper

Recipe method

• Bring to boil the water seasoned with crab boil, lemons, peppercorns and bay leaves.
• Drop in shrimp.
• When water returns to a boil, cook jumbo or large shrimp for 12 to 13 minutes and medium shrimp for 7 to 8 minutes.
• Remove from heat and add 1 quart ice water. Let sit for 10 minutes. Drain.
• Serve remoulade sauce as a dip.
• Remoulade sauce: Mix all ingredients. Serve over cold boiled shrimp for a shrimp remoulade main course or use as a dip for boiled shrimp. Sauce is best after 24 hours.

Other sea recipes:

• Bubba shrimp boil recipe
• Buffalo style shrimp recipe
• California scampi recipe
• Cashew shrimp recipe
• Cashew shrimp supreme recipe

Boiled gulf shrimp recipe