Best Creole Shrimp Cocktail Recipes

Creole Boiled Shrimp Cocktail image

Provided by MamaMeg

Categories Creole

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

2 lbs medium shrimp, peeled and deveined with tails left on
1/4 cup creole seasoning or 1/4 cup Emeril's Original Essence
1 (3 ounce) box zatarain crab boil
1/4 cup salt
3 lemons, 2 halved,1 cut into 6 wedges
1 yellow onion, quartered
3 stalks celery, coarsely chopped
1 head garlic, cut in half horizontally
2 bay leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained prepared horseradish
1 tablespoon grated fresh horseradish
1 tablespoon V8 vegetable juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

FOR SHRIMP:.
In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
Coat evenly.
Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
Bring to a boil and taste.
The salinity of the water should be that of saltwater.
Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
FOR CREOLE SEASONING:.
Combine all ingredients and mix thoroughly.
Store in an airtight container for up to three months.
FOR COCKTAIL SAUCE:.
Combine all ingredients and whisk well.
Cover and chill for 2 hours.
Will keep in the refrigerator for up to two days.
Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

Creole Shrimp Cocktail image

Provided by Sheri Raleigh-Yearby

Time 30m

Number Of Ingredients 6

1 lb shrimp, extra lg., tail on, peeled and deveined
2 medium lime zested
2 medium limes, juiced
1 clove garlic, minced
2 Tbsp butter, cold
1 Tbsp creole seasoning

Steps:

1. Clean and devein shrimp, leaving the tails intact. Season with Creole blend.
2. Mix lime juice and EVOO. Pour over seasoned shrimp and marinate in the refrigerator for 1 hour
3. Heat a medium cast iron grille pan, EVOO. Pan sear shrimp on both sides for about 2-3 minutes; Until pink and tails form a "C".
4. Shred butter lettuce or whatever type you prefer. Place lettuce into martini glasses, top with 1 T. of prepared Rémoulade sauce.
5. Arrange two to three shrimp on top and lime zest serve chilled.