Recipe courtesy of Emeril Lagasse
Total:
33 min
Prep:
15 min
Cook:
18 min
Yield:
4 to 6 servings

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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

The Shrimp Mofongo

Recipe courtesy of La Guaguita

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

On TV

So Much Pretty Food Here