Creole Boiled Shrimp Cocktail Recipes

CREOLE BOILED SHRIMP COCKTAIL

Steps:

• FOR SHRIMP:.
• In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
• Coat evenly.
• Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
• Bring to a boil and taste.
• The salinity of the water should be that of saltwater.
• Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
• drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
• FOR CREOLE SEASONING:.
• Combine all ingredients and mix thoroughly.
• Store in an airtight container for up to three months.
• FOR COCKTAIL SAUCE:.
• Combine all ingredients and whisk well.
• Cover and chill for 2 hours.
• Will keep in the refrigerator for up to two days.
• Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

K-JON'S CREOLE COCKTAIL SAUCE

Steps:

• Whisk all ingredients together and chill for a few hours at least. Best overnight!

CREOLE SHRIMP COCKTAIL

Steps:

• 1. Clean and devein shrimp, leaving the tails intact. Season with Creole blend.
• 2. Mix lime juice and EVOO. Pour over seasoned shrimp and marinate in the refrigerator for 1 hour
• 3. Heat a medium cast iron grille pan, EVOO. Pan sear shrimp on both sides for about 2-3 minutes; Until pink and tails form a "C".
• 4. Shred butter lettuce or whatever type you prefer. Place lettuce into martini glasses, top with 1 T. of prepared Rémoulade sauce.
• 5. Arrange two to three shrimp on top and lime zest serve chilled.