Champagne-Marinated Shrimp Boil

1. 1

   TO MAKE THE SHRIMP: In a large bowl, stir together the Champagne, lemon juice, oregano, and cayenne.

2. 2

   Add the shrimp and refrigerate for at least 1 hour but no longer than 3 hours, or the shrimp could turn mushy.

3. 3

   Fill a large stockpot with about 2 gallons water.

4. 4

   Add the shrimp boil seasoning.

5. 5

   Bring the seasoned water to a boil over high heat, add the shrimp, and return the water to a boil.

6. 6

   Decrease the heat to medium and simmer the shrimp until they turn pink, 1 to 2 minutes.

7. 7

   Drain the shrimp, dump them into a large bowl, and cover with ice cubes to stop the cooking.

8. 8

   Once the shrimp are cool, drain the ice, and refrigerate for up to 24 hours.

9. 9

   Serve cold with dipping sauces.

10. 10

    Cooked shrimp can be refrigerated for up to 1 day.

11. 11

    The red sauce will keep, refrigerated, for up to 1 month, and the remoulade for about 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.