Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty Photo by: Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty

LuLu's Perfect Peel-and-Eat Shrimp

Coastal Living MAY 2009

  • Yield: Makes 4 servings

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

LuLu's Perfect Peel-and-Eat Shrimp recipe

advertisement