Creole Boiled Shrimp Cocktail

READY IN: 35mins
Recipe by MamaMeg

This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite all the ingredients. It is absolutely the best shrimp cocktail I have ever eaten.

Top Review by Luby Luby Luby

These shrimp were fantastic. I used liquid crab boil because that is what I had. I didn't use any where near 3 gallons of water probably closer to one gallon and 10 Tbsp liquid Crab Boil. I had already made my sauce which was almost the same recipe as this one so I can say the sauce is fantastic also. Thanks for a great recipe.

Ingredients Nutrition


  2. In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
  3. Coat evenly.
  4. Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
  5. Bring to a boil and taste.
  6. The salinity of the water should be that of saltwater.
  7. Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
  8. drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
  10. Combine all ingredients and mix thoroughly.
  11. Store in an airtight container for up to three months.
  13. Combine all ingredients and whisk well.
  14. Cover and chill for 2 hours.
  15. Will keep in the refrigerator for up to two days.
  16. Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

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