- 2 lb Wild Caught Gulf Shrimp, peeled & deveined (size 36/40)
- ¼ c fresh lemon juice
- ¾ c vegetable oil
- ½ c chopped onion
- ½ c chopped green onions
- ¼ c chopped celery
- 2 tbsp chopped garlic
- 2 tbsp prepared horseradish
- 3 tbsp creole whole-grain mustard
- 3 tbsp prepared yellow mustard
- 3 tbsp ketchup
- 3 tbsp chopped parsley leaves
- 1 tsp salt
- ¼ tsp cayenne pepper
- ⅛ tsp freshly ground black pepper
Time: 30 minutes | Serves: 4
Fill a large pot with about a ½ gallon of water, add the salt and squeeze in the lemon juice. Toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
Reduce heat to medium-low and add Wild Caught Gulf Shrimp. Simmer, uncovered, for 5 minutes or until the Wild Caught Gulf Shrimp are bright pink and the tails curl. Using a slotted spoon, remove the Wild Caught Gulf Shrimp from the poaching liquid and chill thoroughly.
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
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