Cooking Gulf Coast Shrimp
Boiled Shrimp…Boiled Shrimp…Boiled Shrimp…Boiled Shrimp…
Don’t over cook them. Place a packet of shrimp/crab boil seasoning, a chunk of squeezed lemon and some salt (unless cooking royal reds-don’t salt the cooking water) in a big pot. Bring to a boil. Dump in the shrimp. As soon as the water returns to a boil, pour out the water and shrimp into a colander to stop the cooking.
If you are cooking shrimp of mixed sizes, use a slotted spoon to remove the smaller ones as soon as they begin to curl. Work quickly.
Serve with Cocktail Sauce that you make using:
Good quality ketchup
Some Heinz bottled Chili Sauce or a bit of dried chili powder
Some fresh squeezed lemon juice
Dash of Lee & Perrin’s Worcestershire Sauce (not a cheap store brand)
All the plain grated horseradish you can stand (not the creamed horseradish sauce with a mayonnaise or oil base)
All the Tabasco sauce you can stand
Remoulade Sauce for Boiled Shrimp
This is an easy recipe from a fabulous cook from Memphis, TN named Ruth Morrow. It is best (I think) made a day or two in advance–it keeps really well. Get out the food processor. You can make less than this recipe, just adjust ingredients accordingly.
Quart of Kraft, Hellmans, or Duke Mayonnaise
1/3 cup drained, grated horseradish
1/2 oz. or more Anchovy Paste (In toothpaste type tube at grocery store, does NOT taste like catfood & is an important ingredient)
1/2 cup yellow mustard
Chop finely in food processor:
1 or 2 cloves of garlic
2 small or one very large onion
1 celery heart stalks
couple tablespoons of bottled capers
mix everything together, dip shrimp in this sauce and enjoy or pour over peeled shrimp on a bed of lettuce. Remember, it is better the next day.