Creole Boiled Shrimp Cocktail

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• SHRIMP

• 2  lbs medium shrimp, peeled and deveined with tails left on
• 1⁄4 cup  creole seasoning or 1⁄4 cup  Emeril's Original Essence
• 1 (3 ounce) box  zatarain  crab boil
• 1⁄4 cup salt
• 3  lemons, 2 halved,1 cut into 6 wedges
• 1  yellow onion, quartered
• 3  stalks celery, coarsely chopped
• 1  head garlic, cut in half horizontally
• 2  bay leaves

• CREOLE SEASONING

• 2 1⁄2 tablespoons paprika
• 2  tablespoons salt
• 2  tablespoons garlic powder
• 1  tablespoon black pepper
• 1  tablespoon onion powder
• 1  tablespoon cayenne
• 1  tablespoon dried oregano
• 1  tablespoon dried thyme

• COCKTAIL SAUCE

• 1  cup ketchup
• 1  tablespoon Worcestershire sauce
• 1  tablespoon fresh lemon juice
• 2  tablespoons  drained  prepared horseradish
• 1  tablespoon  grated  fresh horseradish
• 1  tablespoon  V8 vegetable juice
• 1⁄2 teaspoon  hot sauce
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. FOR SHRIMP:
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.
9. FOR CREOLE SEASONING:
10. Combine all ingredients and mix thoroughly.
11. Store in an airtight container for up to three months.
12. FOR COCKTAIL SAUCE:
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.