Shrimp (Bryce’s with sauces)
Ingredients
Shrimp
1/2
Onion
Sliced
1
clove
garlic
Halved
1
Bay Leaf
4
Celery
Leaves and Stems of ribs only
2-3
lbs
Shrimp
Shell and Devein
1
Lemon
Sliced
Norwegian Sauce
1
cup
Mayo
1
cup
Ketchup
1-2
tbsp
Scotch
To taste
Garlic Powder
To taste
Hot Sauce
To taste
Lemon
To taste
Black Pepper
Seafood Sauce
1/2
cup
Chile Sauce
1
tbsp
Horseradish
1
tbsp
Lemon Juice
1/2
tsp
Worcestershire sauce
Tabasco
To taste
Salt
Pepper
1/2
cup
Mayo
Optional
Lemon Mayo
1/2
cup
Mayo
1-2
tbsp
Lemon Juice
Garlic Powder
To taste
Black Pepper
Coarse or medium ground
Remoulade
1.5
cup
Mayo
2
tbsp
Capers
Drained, Minced
1/4
Onion
Grated
1
clove
garlic
Minced
2
tsp
Parsley
Fresh, Chopped (1 tsp dried)
2
tsp
Tarragon
Fresh, Chopped (1 tsp dried)
2
tsp
Chives
Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice
To taste
2
tbsp
Tomatoes
Fresh, chopped (optional)
Instructions
Shrimp
In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
Bring to boil and simmer 5 minutes
Add shrimp, then lemon and simmer until just pink (about 5 minutes)
Drain under cold water and chill
Remoulade Sauce
Mix and refrigerate for 1 hour or more