Creole Boiled Shrimp Cocktail (with 2 sauces)

Passed to your plate by Michael Chaney

This is a tradition in my life that has gone back decades. Christmas Eve, we would go to Mass. After Mass, family and friends would go back to a host house-and we would celebrate Christmas together. Laughter with old friends, Strong Drinks and Good Food are always a part of that tradition. This is a signature dish from New Orleans and is always a favorite.

Print Recipe
Michael Chaney
Prep Time 55 minutes
Cook Time 40 minutes
Servings
Ingredients
Cocktail Sauce
  • 1 cup ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. fresh lemon juice optional: grate some of the zest of the lemon for brightness
  • 2 tbsp. drained prepared horseradish
  • 1 tbsp. V8 vegetable juice
  • 1/2 tsp. hot sauce
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
Remoulade
  • 1/2 cup cream faiche
  • 1/4 cup minced green pepper
  • 1/4 cup minced parsley
  • 2 tbsp. Duke's Mayonnaise
  • 2 tbsp. minced red onion
  • 1 tbsp. Dijon mustard
  • 1 tbsp. prepared horseradish
  • 1 minced garlic clove
  • 1-2 tsp. hot sauce
  • 1 tsp. fresh lemon juice
  • 1 tsp. smoked sweet paprika
  • 1/2 tsp. kosher salt
Creole Seasoning
  • 2 1/2 tbsp. paprika
  • 2 tbsp. kosher salt
  • 2 tbsp. garlic powder
  • 1 tbsp. crakced black pepper
  • 1 tbsp. onion powder
  • 1 tbsp. cayenne
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 1 tsp. coriander seeds toasted and cracked
Shrimp
  • 2 lbs. medium shrimp peeled and deveined with tails left on
  • 1/4 cup creole seasoning recipe above
  • 3 oz. Zatarain Crab Boil 1 box
  • 1/4 cup kosher salt
  • 3 lemons 2 halved, 1 cut into 6 wedges
  • 1 yellow onion quartered
  • 3 stalks celery coarsely chopped
  • 1 head garlic cut in half horizontally
  • 2 bay leaves
Prep Time 55 minutes
Cook Time 40 minutes
Servings
Ingredients
Cocktail Sauce
  • 1 cup ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. fresh lemon juice optional: grate some of the zest of the lemon for brightness
  • 2 tbsp. drained prepared horseradish
  • 1 tbsp. V8 vegetable juice
  • 1/2 tsp. hot sauce
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
Remoulade
  • 1/2 cup cream faiche
  • 1/4 cup minced green pepper
  • 1/4 cup minced parsley
  • 2 tbsp. Duke's Mayonnaise
  • 2 tbsp. minced red onion
  • 1 tbsp. Dijon mustard
  • 1 tbsp. prepared horseradish
  • 1 minced garlic clove
  • 1-2 tsp. hot sauce
  • 1 tsp. fresh lemon juice
  • 1 tsp. smoked sweet paprika
  • 1/2 tsp. kosher salt
Creole Seasoning
  • 2 1/2 tbsp. paprika
  • 2 tbsp. kosher salt
  • 2 tbsp. garlic powder
  • 1 tbsp. crakced black pepper
  • 1 tbsp. onion powder
  • 1 tbsp. cayenne
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 1 tsp. coriander seeds toasted and cracked
Shrimp
  • 2 lbs. medium shrimp peeled and deveined with tails left on
  • 1/4 cup creole seasoning recipe above
  • 3 oz. Zatarain Crab Boil 1 box
  • 1/4 cup kosher salt
  • 3 lemons 2 halved, 1 cut into 6 wedges
  • 1 yellow onion quartered
  • 3 stalks celery coarsely chopped
  • 1 head garlic cut in half horizontally
  • 2 bay leaves
Instructions
Cocktail Sauce
  1. Combine all the ingredients for the cocktail sauce and whisk well. Cover and chill for 2 hours.
Remoulade
  1. Combine all ingredients in a medium bowl and chill for at least two hours.
Creole Seasoning
  1. Combine all the ingredients and mix thoroughly. Store in an airtight container for up to three months.
Shrimp
  1. In a large bowl toss the shrimp with 2 tbsp. of the creole seasoning or essence. Coat evenly.
  2. Combine 3 gallons water, the Zatarain boil, salt, remaining 2 tbsp. of creole seasoning, the 2 halved lemons, onion, celery, bay leaves and garlic in a large stockpot. Bring to boil and taste. (The salinity of the water should be that of saltwater.)
  3. Add the shrimp and cook stirring frequently until pink and cooked through. (3-4 minutes)
  4. Drain colander, transfer to bowl and cover with plastic wrap and refrigerate about 1 hour.
  5. Serve shrimp with the remaining lemon cut into wedges and cocktail sauce.
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