Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce

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

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