crispy-shrimp-pasta-00

Recipe: Lousiana Shrimp Boil

Ingredients:

  • 4 quarts water
  • 2 tablespoons paprika
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons Louisiana Hot Sauce
  • 1 tablespoon mustard powder
  • 1 teaspoon garlic powder
  • 1/4 cup lemon juice
  • 4 bay leaves
  • 1 pound medium shrimp, peeled
  • Lemon wedges (for garnish)
  • Peppery Pepper Sauce
  • Or you can leave shells on shrimp.
  • Peppery Pepper Sauce
  • 1 tablespoon olive oil
  • 1/3 cup chopped onions
  • 1 tablespoon minced chili peppers
  • 1 clove garlic, minced
  • 3/4 cup chopped pimentos
  • 1 teaspoon paprika
  • 1/2 teaspoon Louisiana Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarse mustard
  • 1 teaspoon red wine vinegar
  • 1 tablespoon chopped lemon sections

Instructions:

  1. In an 8−quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 minutes.
  2. Drain and garnish with lemon wedges. Serve with Pepper
    y Pepper Sauce. In a small skillet, heat the oil. Add the onions, chili pepper and garlic and sauté over medium heat for 4 to 5 minutes.
  3. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika, Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons.
  4. Purée until smooth. Cover and refrigerate for at least 30 minutes