Creole Shrimp Cocktail
Blue Plate® Creamy Cocktail Sauce has a zesty horseradish kick that makes it the perfect dipping sauce for spicy boiled jumbo Gulf shrimp. It’s the classic Southern appetizer and light luncheon dish that never goes out of style.
Ingredients
- 1 to 2 tablespoons shrimp boil seasoning, liquid concentrate
- 2 lemons, cut in half
- 2 bay leaves
- 2 garlic cloves, peeled and smashed
- 4 to 5 tablespoons kosher salt
- 1 tablespoon crushed red pepper flakes
- 3 pounds large (U16/20) Gulf shrimp, raw and unpeeled
- Blue Plate® Creamy Cocktail Sauce, for serving
Directions
- Fill a large pot with 3 quarts of fresh water. Add the shrimp boil concentrate. Squeeze the lemons and add both the lemons and their juice to the pot. Add the bay leaves, garlic cloves, salt and pepper flakes.
- Bring to a boil and reduce heat to a simmer. Simmer for 5 to 7 minutes to allow the flavors to steep, then add the shrimp and bring to a boil, about 2 minutes. Remove from the heat and let stand for 2 minutes, then drain about 1/2 of the liquid and add enough ice to cool the shrimp quickly. Let the shrimp cool completely in the iced liquid.
- Peel the shrimp, leaving the tails intact if desired. Heads and shells can be discarded (or bagged and frozen for making seafood stock).
- Arrange the shrimp on a platter and serve chilled with Creamy Cocktail Sauce on the side for dipping.
