re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)

Everyone boils differently.

I use three or four times the water as I have shrimp, but lets say a gallon and a half of water for 5 pounds of shrimp.

Add 1/3 cup salt 1 lemon cut in half and a bag of zattaran's crab boil spices. I never use the oil or LA fish granular seasoning (see every one has their way comment) and I always use Zattaran's. If you like them hot, add cayenne pepper - maybe a teaspoon or more, but I don't. Bring to a full rolling boil with lid on the pot. Drop shrimp in the pot, with heads or without and when the first shrimp floats to the top (2 minutes), Remove from heat, put the lid on the pot and let them swim around in the hot hot water for another 3-4 minutes, then add enough Ice to chill the water. Let then soak for 10 miutes, then drain and peel.

Some people remove them with a strainer and boil potatoes in the seasoned boil water. They are ok done that way. Some people throw some frozen or fresh corn on the cob in the water and that's ok.

Our shrimp sauce (come back dressing doctored up)

1/2 cup Helmans mayo
3/4 cup Hunts Ketchup
1 Tablespoon yellow mustard
1 Tablespoon Worchestershire
1 Tablespoon lawrey's Garlic salt
1 tablespoon lemon juice
2-3 tablespoons Horseradish
1/4 teaspoon black or white pepper

Go half and half with mayo and ketchup and leave off the horseradish and this makes a super salad dressing.

Now I want boiled shrimp for dinner. I think there are a few pounds of IQF Alabama Shrimp in the freezer.