-
1
Set a 12-quart stockpot with 2-gallons of water over a high heat and bring to a boil.
-
2
Add the first 8 ingredients to the pot.
-
3
Squeeze the lemon quarters into the pot, placing the lemon rinds and pulp in the mixture as well.
-
4
Once the water boils, cook for 15 to 20 minutes.
-
5
While the mixture is boiling, use kitchen shears to cut the backs of the shrimp and remove the vein, if desired.
-
6
Add the cleaned shrimp to the boil and cook for 3 minutes, stirring once or twice.
-
7
Turn off the fire and let the shrimp sit in the hot boil for an additional 5 minutes.
-
8
Remove the shrimp from the boil, draining well, and spread them evenly on a baking sheet.
-
9
Place the shrimp in the refrigerator until well chilled.
-
10
Serve with Classic New Orleans Remoulade, Sauce Spicy Cocktail Sauce, or Louis Sauce.
-
11
1/4 cup fresh lemon juice
-
12
3/4 cup vegetable oil
-
13
1/2 cup chopped yellow onions
-
14
1/2 cup chopped green onions (green and white parts)
-
15
1/4 cup chopped celery
-
16
2 tablespoons chopped garlic
-
17
2 tablespoons prepared horseradish
-
18
3 tablespoons Creole or other whole-grain mustard
-
19
3 tablespoons prepared yellow mustard
-
20
3 tablespoons ketchup
-
21
3 tablespoons chopped fresh flat-leaf parsley
-
22
1 teaspoon salt
-
23
1/4 teaspoon cayenne
-
24
1/8 teaspoon freshly ground black pepper
-
25
Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
-
26
Transfer to an airtight container and refrigerate for at least 1 hour before using.
-
27
(The sauce will keep for up to 1 week in the refrigerator.)
-
28
1 cup ketchup
-
29
2 teaspoons prepared horseradish
-
30
2 tablespoons fresh lemon juice
-
31
1 teaspoon Worcestershire sauce
-
32
1 teaspoon hot pepper sauce (recommended: Tabasco)
-
33
1 teaspoon minced garlic
-
34
1/8 teaspoon salt
-
35
1/8 teaspoon freshly ground black pepper
-
36
In a small bowl, combine all of the ingredients and stir to blend well.
-
37
It will keep, covered and refrigerated, up to 1 week.
-
38
1 cup mayonnaise
-
39
1/4 cup heavy cream, whisked to soft peaks
-
40
1/2 cup chili sauce
-
41
1 teaspoon Worcestershire sauce
-
42
1 teaspoon hot sauce
-
43
2 teaspoons lemon juice
-
44
1 teaspoon grated onion
-
45
1/4 cup minced green bell pepper
-
46
1 teaspoon minced garlic
-
47
1/4 teaspoon grated lemon zest
-
48
1/8 teaspoon salt
-
49
Pinch freshly ground black pepper
-
50
Whisk the first 10 ingredients together in a medium bowl and chill until ready to serve.
-
51
It will keep covered in the refrigerator for 3 to 4 days.
