Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce

Seafood

Ingredients

5 pounds large shrimp, shell on

3 quarts Water

5 Tbl Salt

2 Tbl Liquid Crab Boil

2 Bay Leaves

1 /2 cup White Wine

1 Lemon, halved

Seafood Remoulade Sauce

1 /4 cup Celery, finely chopped

1 /3 cup Onion, finely chopped

1 /2 cup Ketchup

1 tsp Creole Mustard

1 1 /2 Tbl Lemon juice, freshly squeezed

1 Tbl Prepared horseradish

1 /2 cup Homemade Mayonnaise (recipe page xxx)

1/2 tsp Creole Seasoning

1/2 tsp Lawry’s Seasoned Salt

1 /2 tsp Garlic, minced

Cocktail Sauce

1 1 /2 cups Ketchup

3 Tbl Fresh lemon juice

2 tsp Worcestershire sauce

1 /4 cup Horseradish, prepared

1 /2 tsp Black pepper, fresh ground

1 1 /2 tsp Salt

Instructions

Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for 5 minutes. Add the shrimp and cook for five to seven minutes. Drain and spread the shrimp onto cookie sheets and refrigerating immediately to stop the cooking process.

Seafood Remoulade Sauce

Place onion and celery into a mixing bowl. Add remaining ingredients and blend well.

Remoulade sauce tastes better if made at least 1 day in advance.

Yield: 2 cups

Cocktail Sauce

Combine all ingredients and mix well. Refrigerate two hours before serving. Yield: two cups

Yield: 8-10 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

RobertStJohn.com