Nobody makes boiled shrimp like Louisianans. Served over ice with Horseradish Salsa, this seafood dish is perfect for a summer picnic or trip to the beach. Also great on any party menu.
To serve shrimp on ice:
Fill a large bowl or platter with crushed ice. Discard the vegetables and bay leaves. Arrange the unpeeled shrimp on top, mixing some shrimp into the ice. Place lemon wedges and parsley throughout the shrimp. Serve the Horseradish Salsa or cocktail sauce on the side.
Creole Boiled Shrimp
2 to 3 pounds medium shrimp, preferably Gulf Shrimp, unpeeled
3-4 tablespoons Old Bay Seasoning, or your favorite seafood seasoning mix
2 lemons, cut in quarters
1 onion, quartered
2-3 celery stalks, cut in fourths
1 small head garlic, cut in half, horizontally
2 bay leaves
In a large bowl, toss the shrimp with 2 tablespoons of the Old Bay seasonings to coat completely. Let sit a room temperature for about 15 minutes
In a large stock pot, combine about 3 gallons of water with the remaining Old Bay seasoning, lemons, onions, celery, garlic and bay leaves. Bring to a boil slowly.
Add the shrimp and cook, stirring frequently, until pink and cooked through, 3-4 minutes. Quickly drain shrimp in a colander to avoid overcooking. Transfer to a bowl, leaving the vegetables and bay leaves in the bowl. Cover and refrigerate until well-chilled, 1 hour.
No time to make the salsa,
mix your favorite store-bought salsa (16 ounce jar) with 1/2 tablespoon
of prepared horseradish. Add more horseradish to suit your taste
1 large tomato, peeled, seeded and finely chopped
1 tablespoon prepared horseradish
2 teaspoons fresh cilantro, minced
1 teaspoon shallots, finely minced
Kosher salt and freshly ground black pepper, to taste
Mix all of the ingredients in a small bowl. Cover and chill at least 1 hour