Boiled Shrimp With Rémoulade Sauce and Spicy Cocktail Sauce

Southern Living
Boiled Shrimp with Rémoulade Sauce and Spicy Cocktail Sauce Recipe
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

Ingredients

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

Preparation

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

Nutritional Information