Ingredients

• 3 cups roughly chopped onions
• 1 1/2 cups roughly chopped carrots
• 1 1/2 cups roughly chopped celery
• 8 cloves garlic, peeled and smashed
• 6 bay leaves
• 2 cups distilled white vinegar
• 1 1/2 cups salt
• 1/4 cup cayenne pepper
• 6 lemons, quartered
• 4 pounds Colossal shrimp (10 shrimp per pound), peeled
• Classic New Orleans Remoulade Sauce, recipe follows
• Spicy Cocktail Sauce, recipe follows
• Louis Sauce, recipe follows

Directions

Classic New Orleans Remoulade Sauce:

1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup chopped yellow onions

1/2 cup chopped green onions (green and white parts)

1/4 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

3 tablespoons Creole or other whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped fresh flat-leaf parsley

1 teaspoon salt

1/4 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.

Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)

Spicy Cocktail Sauce:

1 cup ketchup

2 teaspoons prepared horseradish

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce (recommended: Tabasco)

1 teaspoon minced garlic

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

In a small bowl, combine all of the ingredients and stir to blend well. It will keep, covered and refrigerated, up to 1 week.

Louis Sauce:

1 cup mayonnaise

1/4 cup heavy cream, whisked to soft peaks

1/2 cup chili sauce

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

2 teaspoons lemon juice

1 teaspoon grated onion

1/4 cup minced green bell pepper

1 teaspoon minced garlic

1/4 teaspoon grated lemon zest

1/8 teaspoon salt

Pinch freshly ground black pepper

Whisk the first 10 ingredients together in a medium bowl and chill until ready to serve. It will keep covered in the refrigerator for 3 to 4 days.