Boiled Gulf Shrimp

1 gallon water
1 (3 ounce) box Zatarain's crab boil
2 lemons, sliced
6 peppercorns
2 bay leaves
5 pounds raw shrimp in the shell

Bring to boil the water seasoned with crab boil, lemons, peppercorns and bay leaves. Drop in shrimp. When water returns to a boil, cook jumbo or large shrimp for 12 to 13 minutes and medium shrimp for 7 to 8 minutes. Remove from heat and add 1 quart ice water. Let sit for 10 minutes. Drain. Serve R?moulade Sauce as a dip.

R?moulade Sauce
1/2 tablespoon Creole mustard, or more
2 tablespoons grated onion
1 pint mayonnaise
1/4 cup horseradish, or more
1/2 cup chopped chives
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon pepper

Mix all ingredients. Serve over cold boiled shrimp for a shrimp r?moulade main course or use as a dip for boiled shrimp. Sauce is best after 24 hours.

Makes 2 1/4 cups sauce.

We hope you enjoy your freshly made Boiled Gulf Shrimp. This recipe came from Seafood's, if you'd liked this recipe, there may be many others you'll find delicious as well.