Creole Boiled Shrimp Cocktail |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This recipe is from Emerils cookbook Emeril's kitchens , which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite all the ingredients. It is absolutely the best shrimp cocktail I have ever eaten. Ingredients:
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 |
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 |
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 |
Directions:
1. FOR SHRIMP:.
2. In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
3. Coat evenly.
4. 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.
5. Bring to a boil and taste.
6. The salinity of the water should be that of saltwater.
7. Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
8. drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
9. FOR CREOLE SEASONING:.
10. Combine all ingredients and mix thoroughly.
11. Store in an airtight container for up to three months.
12. FOR COCKTAIL SAUCE:.
13. Combine all ingredients and whisk well.
14. Cover and chill for 2 hours.
15. Will keep in the refrigerator for up to two days.
16. Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.
|
|