Boiled Shrimp With Rémoulade Sauce and Spicy Cocktail Sauce
Photo: Tina Cornett; Styling: Cari South
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- 4 quarts water
- 1/2 cup Creole seasoning
- 2 large lemons, sliced
- 6 pounds unpeeled, large fresh shrimp
- Rémoulade Sauce
- Spicy Cocktail Sauce
- 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.
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