Creole Spiced Shrimp With Old Fashioned Remoulade Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Lemons, halved
4 quart: Water,
4: Bay leaves,
3 tsp: Salt,
1/2 tsp: Cayenne,
2 tbsp: Zatarains Concentrated Crab,
And Shrimp Boil,
3 lbs: Large shrimp, peeled and
Deveined,
1/4 cup: Fresh lemon juice,
3/4 cup: Vegetable oil,
1/2 cup: Chopped onions,
1/2 cup: Chopped green onions,
1/4 cup: Chopped celery,
2 tbsp: Prepared horseradish,
3 tbsp: Creole or whole-grain,
Mustard,
3 tbsp: Prepared yellow mustard,
3 tbsp: Ketchup,
3 tbsp: Chopped parsley,
1 tsp: Salt,
1/4 tsp: Cayenne pepper,
1/8 tsp: Freshly ground black pepper,
Directions:
Squeeze the juice from the lemons into a large pot. Add the halves.
Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil
and cook for 5 minutes. Add the shrimp. Remove from the heat, cover,
and let stand for 4 to 5 minutes. Drain. Serve either cooled or
chilled completely. Combine the remaining ingredients in a food
processor with a metal blade and process for 30 seconds. Use
immediately or store. Will keep for several days in an airtight
container in the refrigerator.
Yield: 4 to 6 servings
EMERIL LIVE SHOW #EMIA70 REAL AND RUSTIC LAGNIAPPES
(Adapted from Louisiana Real and Rustic by Emeril Lagasse)
Source from luhu.jp
Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil
and cook for 5 minutes. Add the shrimp. Remove from the heat, cover,
and let stand for 4 to 5 minutes. Drain. Serve either cooled or
chilled completely. Combine the remaining ingredients in a food
processor with a metal blade and process for 30 seconds. Use
immediately or store. Will keep for several days in an airtight
container in the refrigerator.
Yield: 4 to 6 servings
EMERIL LIVE SHOW #EMIA70 REAL AND RUSTIC LAGNIAPPES
(Adapted from Louisiana Real and Rustic by Emeril Lagasse)
Source from luhu.jp
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Emeril