Creole Boiled Shrimp Cocktail
Dive into the bold and vibrant flavors of the South with this Creole Boiled Shrimp Cocktail, a show-stopping appetizer perfect for any gathering. Large, succulent shrimp are expertly boiled in a spiced bath of Creole seasoning, fresh lemon juice, bay leaves, garlic, Worcestershire sauce, and a touch of hot sauce, ensuring every bite bursts with mouthwatering Cajun flair. The shrimp are then chilled to perfection in an ice bath, locking in their tender texture and zesty flavor. Pair them with a homemade Creole-style cocktail sauce, crafted from ketchup, tangy horseradish, and a dash of heat, for the ultimate dipping experience. Ready in just 25 minutes, this quick and easy recipe impresses with minimal effort while delivering maximum flavor. Whether you're entertaining guests or treating yourself, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds Large shrimp (shell-on, deveined)
- 10 cups Water
- 3 tablespoons Creole seasoning
- 2 Lemon
- 2 Bay leaves
- 4 Garlic cloves (smashed)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Hot sauce
- 4 cups Ice
- 1 cup Ketchup
- 2 tablespoons Prepared horseradish
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Creole seasoning (for cocktail sauce)
- 1 teaspoon Hot sauce (for cocktail sauce)
Instructions
Fill a large pot with 10 cups of water and bring it to a boil over medium-high heat.
Add the Creole seasoning, juice from 2 lemons (reserve the lemon halves), bay leaves, smashed garlic cloves, Worcestershire sauce, and hot sauce to the boiling water. Stir well to combine.
Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked. Avoid overcooking.
Remove the shrimp from the pot using a slotted spoon and transfer them to an ice bath (4 cups of ice mixed with water). Let the shrimp cool for about 5 minutes.
While the shrimp are cooling, prepare the Creole cocktail sauce. In a small mixing bowl, combine the ketchup, prepared horseradish, fresh lemon juice, Creole seasoning, and hot sauce. Mix until well combined. Adjust seasonings to taste.
Drain the shrimp from the ice bath and pat them dry with a paper towel. Peel the shells, leaving the tails intact if desired.
Serve the shrimp chilled with the Creole cocktail sauce on the side. Garnish with lemon wedges and fresh parsley if desired.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1788 mg | 596% | |
| Sodium | 8907 mg | 387% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 50.5 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
