| louisiana Shrimp Boil 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 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. Drain And Garnish With Lemon Wedges. Serve With Peppery Pepper Sauce. * Or You Can Leave Shells On Shrimp. peppery Pepper Sauce
1 Tablespoon Olive Oil
1/3 Cup Chopped Onion
1 Tablespoon Minced Chile 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 in A Small Skillet, Heat The Oil. Add The Onions, Chili Pepper And Garlic And Sauté Over Medium Heat For 4 To 5 Minutes. in A Blender, Combine The Vegetables, Roasted Red Peppers Or Pimentos, Paprika, Louisiana Hot Sauce, Worcestershire Sauce, Mustard, Vinegar And Lemons. Purée Until Smooth. Cover And Refrigerate For At Least 30 Minutes. makes 1 Cup. |
