Creole Spiced Shrimp with Old Fashioned Remoulade

Name: Creole Spiced Shrimp with Old Fashioned Remoulade
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H33M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 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; 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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Creole Spiced Shrimp with Old Fashioned Remoulade

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Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

490

Total Fat

30

Saturated Fat

2

Carbohydrates

9

Dietary Fiber

2

Sugar

4

Protein

49

Cholesterol

383

Sodium

2185

Total: 33 min
Prep: 15 min
Cook: 18 min

Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

490

Total Fat

30

Saturated Fat

2

Carbohydrates

9

Dietary Fiber

2

Sugar

4

Protein

49

Cholesterol

383

Sodium

2185

Total: 33 min
Prep: 15 min
Cook: 18 min

Ingredients

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

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.