Recipe - Creole Spice

2 Lemons; halved
4 qt Water
4 Bay leaves
3 teaspoon Salt
One half teaspoon Cayenne pepper
2 tablespoon Zatarain's Concentrated Crab
and Shrimp Boil
3 pound Large shrimp; peeled,
deveined
One fourth cup Fresh lemon juice
Three fourths cup Vegetable oil
One half cup Chopped onions
One half cup Chopped green onions
One fourth cup Chopped celery
2 tablespoon Prepared horseradish
3 tablespoon Creole or wholegrain
mustard
3 tablespoon Prepared yellow mustard
3 tablespoon Ketchup
3 tablespoon Chopped parsley
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
1/8 teaspoon Freshlyground black pepper

Squeeze the juice from the lemons into a large pot. Add the halves. Add the
water, bay leaves, salt cayenne, and crab boil. Bring to a boil and cook
for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand
for 4 to 5 minutes. Drain. Serve either cooled or chilled completely.

Combine the remaining ingredients in a food processor with a metal blade
and process for 30 seconds. Use immediately or store. Will keep for several
days in an airtight container in the refrigerator.

Recipe Source: EMERIL LIVE with Emeril Lagasse adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? William Morrow Publishing From the TV FOOD
NETWORK (Show # EM1A70 broadcast 11241997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11301997

Recipe by: Emeril Lagasse