Bayou Spicy Boiled Shrimp—A Southern Staple.

Name: Bayou Spicy Boiled Shrimp—A Southern Staple.
Yield: serves 4 for dinner, 12 as hors d¿oeuvres.
Ingredients: 12 cups water; One 3-ounce bag Zatarain’s Shrimp and Crab Boil or other seafood seasoning; 1 tablespoon salt; 1/2 teaspoon cayenne pepper (optional); Juice of 2 lemons; 4 pounds shrimp in the shells

January 24, 2012

Cooks' Note

Use any size shrimp, and serve them any way you like—warm or chilled, peeled or not, plain or with some Remoulade Sauce (page 323). In New Orleans, we like to boil our shrimp with the heads on, but this variety is hard to find in many other parts of the country. If you do cook heads-on shrimp, increase the amount of salt used to 3 tablespoons and the amount of cayenne pepper, if you add it, to 1 teaspoon.

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