Creole Boiled Shrimp Cocktail

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This recipe is from emerils cookbook

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Steps

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For shrimp:.

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In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.

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Coat evenly.

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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.

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Bring to a boil and taste.

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The salinity of the water should be that of saltwater.

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Add the shrimp and cook stirring frequently until pink and cooked through , 3-4 minutes.

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Drain in colander , transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.

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For creole seasoning:.

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Combine all ingredients and mix thoroughly.

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Store in an airtight container for up to three months.

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For cocktail sauce:.

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Combine all ingredients and whisk well.

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Cover and chill for 2 hours.

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Will keep in the refrigerator for up to two days.

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Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

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Ingredients

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medium shrimp, creole seasoning, crab boil, salt, lemons, yellow onion, celery, garlic, bay leaves, paprika, garlic powder, black pepper, onion powder, cayenne, dried oregano, dried thyme, ketchup, worcestershire sauce, fresh lemon juice, prepared horseradish, fresh horseradish, v8 vegetable juice, hot sauce, pepper