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Turn any day into a Mardi Gras party with this delicious appetizer recipe. Cooks in no time, then just mix in the shrimp and let it blend with the flavors of the sauce. Zatarain’s Boil, Prepared Horseradish and Creole Mustard give this dish its flavorful kick.
3 quarts water
1 package (3 ounces) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - In a Bag
2 tablespoons salt
1 lemon, quartered
4 pounds large shrimp, peeled and deveined
1 medium onion, sliced thin
1 jar (5.25 ounces) ZATARAIN'S® Prepared Horseradish
1 jar (5.25 ounces) ZATARAIN'S® Creole Mustard
1/2 cup ketchup
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce, or to taste
1/2 cup vegetable oil
Bring water, Crab Boil bag, salt and lemon wedges to boil in covered in 5-quart Dutch oven or saucepot on high heat. Add shrimp; stir. Cover. Cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Drain well.
Meanwhile, mix remaining ingredients, except oil, in large bowl. Add oil in steady stream, whisking until well blended. Add shrimp; toss to coat well. Cover.
Refrigerate at least 1 hour or up to 6 hours. Serve shrimp with crackers or crusty bread.
Test Kitchen Tip: For a first course, serve shrimp on a bed of salad greens or Bibb lettuce leaves.
Nutritional Information coming soon!