Ingredients
- 5 pound wild American shrimp
- 5 pound Zatarain
- 1 pound white onion, rough chopped
- 1 head garlic, sliced in half
- 1 stalk celery
- 1 stalk bay leaf
- 2 stalk lemons, halved
- 2 stalk ice water
- 2 stalk lettuce greens (Bibb or anything delicate and simple)
- 5 pound wild American shrimp
- 5 pound Zatarain
- 1 pound white onion, rough chopped
- 1 head garlic, sliced in half
- 1 stalk celery
- 1 stalk bay leaf
- 2 stalk lemons, halved
- 2 stalk ice water
- 2 stalk lettuce greens (Bibb or anything delicate and simple)
- 1 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 2 cup shallots, minced
- 1 teaspoon garlic, minced
- 1/4 cup prepared horseradish
- 1/4 cup white wine vinegar
- 1/2 teaspoon celery salt
- 1 teaspoon paprika
- 3 tablespoon creole spice
- 2 teaspoon lemon juice
- 1 teaspoon tabasco sauce
- 1/2 teaspoon salt
Preparation
Baking Directions:
Wash the shrimp in cold water.
Fill a large pot with water, and season it heavily with a Creole or Cajun seasoning blend.
Add onion, garlic, celery, bay leaves and lemons halves and bring to a boil.
Add the shrimp, and poach by reducing the boiling liquid to a simmer; large shrimp may need to poach for 10-15 minutes at a low simmer; small-to-medium shrimp will poach in approximately 5 minutes.
Once shrimp have fully cooked, remove them from the water and shock them in ice water well seasoned with salt.
Remove the chilled shrimp from the water; peel and devein.
Combine all of the rémoulade ingredients together in a food processor.
Toss the shrimp in the sauce, and let them marinate for an hour or more before serving.
Serving Directions:
Serve on a bed of lettuce.
