Delmonico's Creole Boiled Shrimp Cocktail

Delmonico's Restaurant Recipe

2 pounds medium shrimp, peeled and deveined with tails left on
1/4 cup creole seasoning
1 (3 oz.) box Zatarain Crab Boil
1/4 cup salt
3 lemons, 2 halved,1 cut into 6 wedges
1 yellow onion, quartered
3 stalks celery, coarsely chopped
1 head garlic, cut in half horizontally
2 bay leaves

Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Cocktail Sauce:
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained prepared horseradish
1 tablespoon grated fresh horseradish
1 tablespoon V8 vegetable juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

For the Shrimp: In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence. Coat evenly. Combine 3 gallons water, the Zatarain boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot. Bring to a boil and taste. The salinity of the water should be that of saltwater. Add the shrimp and cook stirring frequently until pink and cooked through, 3 to 4 minutes. drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.

For the Creole Seasoning: Combine all the ingredients and mix thoroughly. Store in an airtight container for up to three months.

For the Cocktail Sauce: Combine all the ingredients and whisk well. Cover and chill for 2 hours.
Will keep in the refrigerator for up to two days. Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce. Serves 6.

No comments:

Post a Comment