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Olivia's Spicy Mardi Gras Shrimp
Make this delightful party appetizer early in the day so the shrimp can blend with the flavors in the sauce.
Makes 24 servings.
Ingredients
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3 quarts water
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1 package (3 ounces) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - In a Bag
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2 tablespoons salt
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1 lemon, quartered
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4 pounds large shrimp, peeled and deveined
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1 medium onion, sliced thin
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1 jar (5.25 ounces) ZATARAIN'S® Prepared Horseradish
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1 jar (5.25 ounces) ZATARAIN'S® Creole Mustard
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1/2 cup ketchup
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1/4 cup lemon juice or cider vinegar
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1 tablespoon Worcestershire sauce
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1 teaspoon hot pepper sauce (or to taste)
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1/2 cup vegetable oil
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Directions
1. Bring water, Crab Boil bag, salt and lemon wedges to boil in covered in 5-quart Dutch oven or saucepot on high heat. Add shrimp; stir. Cover. Cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Drain well.
2. Meanwhile, mix remaining ingredients, except oil, in large bowl. Add oil in steady stream, whisking until well blended. Add shrimp; toss to coat well. Cover.
3. Refrigerate at least 1 hour or up to 6 hours. Serve shrimp with crackers or crusty bread.
Tips
Test Kitchen Tip: For a first course, serve shrimp on a bed of salad greens or Bibb lettuce leaves.
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