Shrimp Season And Spicy Shrimp Boil with Cajun Cocktail Sauce
Sitting on the dock of the bayou on an early September morning in Delcambre, Louisiana is a calm relaxing time. The early morning mist hangs just above the water line. The native seagulls are out and about skimming the murky brackish water in search of their breakfast. The water is smooth as glass and the sun begins to peek out of the eastern sky. Then suddenly without warning the silence is broken with the rumbling of a diesel engine. As the engine bellows thick black smoke you are suddenly reminded that you are in the Shrimp Capitol of the World. October is the peak of the white shrimp season as dozens of shrimp boats make their way out to the Vermilion Bay and eventually out to the Gulf of Mexico in search of the tasty crustacean. The Louisiana Gulf coast has the whole package. Estuaries where the shrimp thrive, a first class shrimp fleet, we know how to catch them. And when you throw in our ability to cook what we catch Louisiana is a great place to eat Gulf Shrimp. Historically October is the driest month in the south with the warm summer temperatures declining in anticipation of the cooler fall weather to come. This makes it the best time to head outdoors for a Louisiana Shrimp Boil. The key to cooking shrimp as with any seafood is to not overcook. Most people have a tendency to cook seafood more than necessary. It is always best to undercook. As with any food the cooking process continues a short while after you have taken the ingredient off the burner. In South Louisiana cooking outdoors is an art form. Handled mostly by men it gives us an opportunity to deal with 2 of our favorite things, big pots and fire. And of course we can sip on our favorite libation while lounging in a lawn chair. What more could a man ask for. Okay, perhaps the Dallas Cowboy Cheerleaders could show up at our little cookout and do battle in our miniature swimming pool. But we'll keep those thought to ourselves! So pull out your propane burner, boiling pot and basket, head down to the dock and pick up some fresh JUMBO shrimp and get cooking.

Grilled Soft-Shell Crabs With Lump Crabmeat Sauté

Ingredients:

2 pounds large shrimp, headless, shell on 2 T Zatarain's Shrimp & Crab Boil 1 quart water ½ medium onion 2 stalks celery coarse chop ¼ cup Pat's Spice Blend 2 sprigs fresh thyme or ¼ t dried 2 pods of peeled garlic

Cocktail Sauce: 1 cup ketchup 2 Tablespoons lemon juice 1 Tablespoon creamy horseradish 1 Tablespoons minced green onions 2 teaspoons minced parsley 1 teaspoon Worcestershire sauce 1 teaspoon lemon pepper seasoning ½ teaspoon garlic powder ¼ teaspoon salt

 

Directions:
1. In a bowl place 2 pounds of shrimp, Zatarain's Shrimp & Crab Boil and marinate for 20 minutes in the refrigerator.
2. In a medium sized stockpot combine water, onion, celery, Pat's Spice Blend, thyme and garlic. Bring to a boil. Lower fire and simmer for 5 minutes.
3. After 5 minutes return heat to high and add shrimp cover pot and boil for 5 minutes. Drain shrimp and refrigerate until chilled. Vegetables may be discarded.
4. For cocktail sauce combine all ingredients in a small bowl and stir until blended.
Yield: 2 Pounds Boiled Shrimp & 1¼ cup Cocktail Sauce



Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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