Title: Creole Spiced Shrimp with Old Fashioned Remoulade
Categories: Shrimp, Main dish, Seafood, Shellfish
Yield: 4 Servings

2 Lemons; halved
4 qt Water
4 Bay leaves
3 ts Salt
1/2 ts Cayenne pepper
2 tb Zatarain's Concentrated Crab
-and Shrimp Boil
3 lb Large shrimp; peeled,
-deveined
1/4 c Fresh lemon juice
3/4 c Vegetable oil
1/2 c Chopped onions
1/2 c Chopped green onions
1/4 c Chopped celery
2 tb Prepared horseradish
3 tb Creole or whole-grain
-mustard
3 tb Prepared yellow mustard
3 tb Ketchup
3 tb Chopped parsley
1 ts Salt
1/4 ts Cayenne pepper
1/8 ts Freshly-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 a 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-30-1997

Recipe by: Emeril Lagasse