Boiled Shrimp Recipe: Nobody makes boiled shrimp like Louisianans. Perfect for a summer picnic or trip to the beach, but you can enjoy this treat all year round.
Helpful Hints Can also be served with your favorite ready-made cocktail sauce Make Ahead
Creole Boiled Shrimp On Ice with Horseradish Salsa Horseradish Salsa 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 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 small bowl, mix together all the ingredients for the Horseradish Salsa. Cover and chill at least 1 hour 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. PRESENTATION: 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.
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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. 