Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.

Recipe by Southern Living March 2009

Gallery

Credit: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary

prep:
25 mins
cook:
5 mins
chill:
1 hr
total:
1 hr 30 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.

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  • Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.

  • Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk-Avocado Sauce.

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