Ingredients
- 2 lemons, halved
- 4 quarts water
- 4 bay leaves
- 3 teaspoons salt
- 1/2 teaspoon cayenne
- 2 tablespoons Zatarain's Concentrated Crab and Shrimp Boil
- 3 pounds large shrimp, peeled and deveined
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped onions
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole or whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
Directions
Squeeze the juice from the lemons into a large pot. Add the halves. Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain. Serve either cooled or chilled completely. Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
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By maureen.h29_102...
Chevy Chase, MD
on February 11, 2010
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throw all the remoulade ingredients into a processor and you are basically done. I cut the veg oil down a bit from 3/4 c to about a half, then added some extra ketchup.
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