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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce


Boiled Shrimp

5 pounds Large shrimp, shell on

3 quarts Water

5 Tbsp Salt

2 Tbsp Liquid Crab Boil

2 Bay Leaves

1 /2 cup White Wine

1 Lemon, halved

Cocktail Sauce

1 1 /2 cups Ketchup

3 Tbsp Fresh lemon juice

2 tsp Worcestershire sauce

1 /4 cup Horseradish, prepared

1 /2 tsp Black pepper, freshly ground

1 1 /2 tsp Salt

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 Tbsp Lemon juice, freshly squeezed

1 Tbsp  Prepared horseradish

1 /2 cup Homemade Mayonnaise (recipe page xxx)

1/2 tcp  Creole Seasoning

1/2 tsp Lawry’s Seasoned Salt

1 /2  tsp Garlic, minced


Boiled Shrimp 

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, 8-10 servings

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