LuLu's Perfect Peel-and-Eat Shrimp

Coastal Living
LuLu's Perfect Peel-and-Eat ShrimpRecipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Makes 4 servings


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1 cup hot sauce
1 1/2 cups liquid shrimp and crab boil seasoning
3/4 cup fresh lemon juice (about 4 large)
1 (3-ounce) package boil-in-bag shrimp and crab boil
1/2 cup Creole seasoning
1/4 cup salt
5 bay leaves
3 pounds unpeeled, large fresh shrimp
Cocktail sauce


1. Combine 1 1/2 gallons water and first 7 ingredients in a large Dutch oven, stirring well. Bring to a boil. Add shrimp, and cook over high heat 3 minutes or just until shrimp turn pink; drain.

2. Place shrimp immediately in a single layer over ice on a rimmed baking sheet. Let cool 5 minutes. Remove shrimp with tongs to a bowl; cover and chill.

Created date

November 2010