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Also from Charlie: Emeril's Creole Shrimp

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Joined: Dec 14, 2005


Posted to Thread #11369 at 3:54 pm on Jul 13, 2008

Creole Spiced Shrimp With Old Fashioned Remoulade

Recipe By :Emeril Lagasse
Posted by Charlie on FK

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 mustard -- or whole-grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

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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