LuLu's Perfect Peel-and-Eat Shrimp Recipe Print Page

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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.

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LuLu's Perfect Peel-and-Eat Shrimp recipe