Spicy Shrimp
Ingredients:
- 6 lbs. fresh Gulf Shrimp
- 2 bay leaves
- 1 Tbsp. celery seed
- ¾ cup salt
- 1 tsp. CAJUN CHEF Cayenne Red Pepper
- 2 cups oil
- ½ cup TABASCO Spicy Ketchup
- 3 Tbsp. lemon juice
- ¼ cup apple cider vinegar
- 1 Tbsp. Cajun Power Worcestershire Sauce
- 1 (5-ounce) jar horseradish
- 1 (5-ounce) jar ZATARAIN'S Creole Mustard
- 1 cup yellow onion, thinly sliced
- Salt and pepper to taste
Steps:
Place shrimp in large pot. Add enough water to completely cover shrimp. Add bay leaves, celery seed, salt and cayenne pepper. Bring to a boil and cook 5 minutes or until shrimp are pink. Drain and peel shrimp. Remove bay leaves and discard. Combine oil and remaining ingredients. Add shrimp. Season with salt and pepper. Cover and refrigerate overnight. Serves well on crackers or skewered on toothpicks. Makes about 25 servings.
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31/35 Gulf White Shrimp - Med. (Headless)
Description: Grade "A" white Gulf shrimp. Packaged in Delcambre, Louisiana, the shrimp capital of Louisiana. 31/35 count per pound with heads off (headless). Perfect size for boiling and frying. Our shrimp are fresh frozen and are caught within the last month. To minimize cost, please select GROUND shipping. Your shrimp will ship with dry ice and will arrive frozen ready for your boil. Very tasty and happy eating! Package includes 5 lbs. box.
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Unit Size: 31/35 cnt (5 lbs.) -
TABASCO Spicy Ketchup
Description: McIlhenny Company, makers of TABASCO® Pepper Sauce, are proud to offer their spicy ketchup which includes the lively taste of TABASCO® Pepper Sauce. It's certain to give a spicy kick to french fries, burgers, seafood or anything else you put ketchup on.
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Unit Size: 13 fl oz. -
Cajun Chef Cayenne Red Pepper
Description: Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood. It's perfect for shrimp, crabs and crawfish cooked Cajun style! Cayenne pepper is mildly hot, approximately 25,000 to 30,000 heat units.
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Unit Size: 3.75 oz. (106.3g)
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