Every time we have a seafood boil I reserve a couple pounds of shrimp for this delicious recipe.  It is a slight adaptation of Ashley Hykes recipe (a former sous chef of Bayona restaurant in New Orleans). Really the only major change from the original is the addition of red pepper flakes to give just a little punch. I am so predictable. Right? To get the full New Orleans effect, serve it with French bread and soak up the marinade with the bread.

INGREDIENTS:

• 2 lbs large gulf shrimp, peeled and deveined
• 2 lemons
• 1 bag crab boil (I use Zatarain’s of course)
• 1/2 cup apple cider vinegar
• 2 teaspoons Creole mustard
• 1/4 sugar
• 1 clove garlic, minced
• 1 cup extra virgin olive oil
• 1 red onion, sliced
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 3 tablespoons capers
• 2 tablespoons chopped fresh flat leaf parsley
• kosher salt to taste
• fresh ground black pepper to taste

PREPARATION:

1. To make the marinade, mix the juice of one of the lemons with all the other ingredients except the shrimp and crab boil in a medium sized bowl. Whisk together well and set aside.

2. To boil the shrimp, pour about a gallon of water in a large pot. Cut the remaining lemon in quarters, squeeze the juice into the pot and then drop the lemon quarters in as well. Add the crab boil bag and bring to a boil. Reduce the heat slightly and simmer for about 5 minutes to really season the water. Next add the shrimp and cook for about 3 – 5 minutes or until cooked. Drain.

3. Mix the shrimp and the marinade together and place them covered in the fridge for at least an hour, or up to 24 hours. Don’t forget the bread!

Serves 4

Heat Factor