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Categories:
lemons water bay leaves salt cayenne shrimp boil shrimp lemon juice vegetable oil onions green onions celery horseradish yellow mustard ketchup parsley salt cayenne pepper freshly ground black pepper
Viewed: 43 - Published at: 7 years agoIngredients
- 2 lemons, halved
- 4 quarts water
- 4 bay leaves
- 3 teaspoons salt
- 1/2 teaspoon cayenne
- 2 tablespoons Zatarain's Concentrated Crab and Shrimp Boil
- 3 pounds 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 tablespoons prepared horseradish
- 3 tablespoons Creole or whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
Method
- 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.
