Cajun Boiled Peel And Eat Gulf Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry. If not already deveined, use a small knife to make a shallow cut along the back and remove the vein. Keep shells on for flavor and presentation; tails may remain on or be clipped per preference.

Make the boil

In a large pot, combine 6 cups water, kosher salt, cajun seasoning, bay leaves, black peppercorns, crushed garlic cloves, brown sugar, and the halved lemon (squeezed into the pot, then drop halves in). Bring the mixture to a rapid boil over high heat.

Cook shrimp

Once the liquid reaches a rolling boil, add the shrimp in a single layer and stir gently. Return to a boil and cook just until shrimp turn pink and opaque — about 2 to 3 minutes for large shrimp. Avoid overcooking (shrimp should curl into a loose C).

Ice bath

While shrimp cook, prepare a large bowl with 6 cups crushed ice and some cold water to create an ice bath. Using a slotted spoon or strainer, immediately transfer cooked shrimp to the ice bath to stop cooking and chill them thoroughly, about 3 to 5 minutes. Drain well.

Season after chill

Taste one shrimp and, if desired, sprinkle a light pinch more cajun seasoning or kosher salt while still slightly damp to boost flavor.

Combine the mayonnaise and ketchup in a medium bowl until smooth. Stir in horseradish, Dijon, Worcestershire, hot sauce, lemon juice, smoked paprika, cayenne, and optional Creole or whole-grain mustard. Mix in chopped capers (if using), chopped green onion, and parsley. Season with salt and black pepper to taste. Chill at least 20 minutes to meld flavors; adjust heat or acidity before serving.

Arrange a bed of crushed ice on a large platter or individual plates. Place chilled shrimp atop the ice in a single layer, fanning tails outward for presentation. Spoon remoulade cocktail sauce into one or more small bowls and place alongside the shrimp. Garnish with lemon wedges and sprinkle parsley over the shrimp.

Serve immediately chilled. Provide napkins and small forks or picks for easy peel-and-eat service. Leftover shrimp can be refrigerated up to 24 hours in an airtight container with some ice in a tray — consume same day for best quality.