Creole Spiced Shrimp With Old Fashioned Remoulade

Recipe Ingredients

2		Lemons - halved
4		Water
4		Bay leaves
3 teaspoons	15ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
2 tablespoons	30ml	Zatarain's Concentrated Crab and Shrimp
		Boil
3 lbs	1362g / 48oz	Large shrimp - peeled, deveined
1/4 cup	59ml	Fresh lemon juice
3/4 cup	177ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Prepared horseradish
3 tablespoons	45ml	Creole or whole-grain mustard
3 tablespoons	45ml	Prepared yellow mustard
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Chopped parsley
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

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 a 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.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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