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LuLu's Perfect Peel-and-Eat Shrimp

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Yield Makes 4 servings


  • 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

How to Make It

  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.