by Chef Dief
This is how we do it in the restaurant. You can do it in you kitchen and Wow your guests with perfect boiled Shrimp. We have added a kicked up Cocktail Sauce that you will LOVE! Love that Shrimp! Chef Dief
10 lbs. Large Shrimp – Remove heads – (Do not peel)
Shrimp/Crab Boil (I use “Slap Your Mama”)
Zattarain’s Crab Boil Concentrate
In a large pot, add water and prepare Shrimp/Crab Boil. There are several brands to choose from (I use “Slap Your Mama”). Use the entire bag of seasoning, or follow directions for boiling 10 lbs. of shrimp. You will need to reserve a quart of water from the seasoned boil to steep the shrimp in later. If your pot has a colander inside the pot, it will make it easier to manage the boil. If not, make sure you reserve the seasoned water before you pour out the boiling water. If you are doing two batches this will enable you to use the same boil for both batches.
Add the Crab Boil Concentrate. Slice a lemon and add to the boiling water. Make sure water is at a rapid boil, then, add shrimp. I do 5 lbs at a time. As soon as water comes back to a boil, remove the shrimp from the boil. Pour shrimp into a large casserole dish with the reserved seasoned water. Cover with ice and as soon as they’re cooled down, cover and put in the refrigerator for 30 minutes to an hour. Then, remove and it is ready to eat!
If any are left, keep covered in refrigerator.
One jar of Chili Sauce
3 Tbls of Ground Horseradish
2 Tbls of Worcestershire Sauce
Squeeze half a lemon
Tobasco Sauce to taste (At least 10 good shakes)
If you want to kick it up a notch: add 3 chopped green onions (white only), 1 celery stalk and one slice of purple onion. Chop small and add to sauce. Bam!
Tip: Check out the ad in 318Central.com for Fresh Gulf Shrimp. Steve Hickman is across from Wal Mart in Alexandria. The ad has his number and times available.