Boiled Shrimp With Rémoulade Sauce and Spicy Cocktail Sauce

Southern Living
Boiled Shrimp with Rémoulade Sauce and Spicy Cocktail SauceRecipe
Photo: Tina Cornett; Styling: Cari South
To save time, use peeled, large frozen cooked shrimp. Thaw according to package directions, and serve with sauces.
Makes about 25 servings


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4 quarts water
1/2 cup Creole seasoning
2 large lemons, sliced
6 pounds unpeeled, large fresh shrimp


Prep: 40 Minutes
Cook: 2 Minutes

1. Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp turn pink; drain and rinse with cold water.

2. Peel shrimp, and devein, if desired. Chill until ready to serve. Serve with Rémoulade Sauce and Spicy Cocktail Sauce.

Created date

July 2008