Boiled Shrimp with Three Sauces

• 3 cups roughly chopped onions
• 1 1/2 cups roughly chopped carrots
• 1 1/2 cups roughly chopped celery
• 8 cloves garlic, peeled and smashed
• 6 bay leaves
• 2 cups distilled white vinegar
• 1 1/2 cups salt
• 1/4 cup cayenne pepper
• 6 lemons, quartered
• 4 pounds Colossal shrimp (10 shrimp per pound), peeled
• Classic New Orleans Remoulade Sauce, recipe follows
• Spicy Cocktail Sauce, recipe follows
• Louis Sauce, recipe follows

1. Set a 12-quart stockpot with 2-gallons of water over a high heat and bring to a boil.
2. Add the first 8 ingredients to the pot.
3. Squeeze the lemon quarters into the pot, placing the lemon rinds and pulp in the mixture as well.
4. Once the water boils, cook for 15 to 20 minutes.
5. While the mixture is boiling, use kitchen shears to cut the backs of the shrimp and remove the vein, if desired.
6. Add the cleaned shrimp to the boil and cook for 3 minutes, stirring once or twice.
7. Turn off the fire and let the shrimp sit in the hot boil for an additional 5 minutes.
8. Remove the shrimp from the boil, draining well, and spread them evenly on a baking sheet.
9. Place the shrimp in the refrigerator until well chilled.
10. Serve with Classic New Orleans Remoulade, Sauce Spicy Cocktail Sauce, or Louis Sauce.
11. 1/4 cup fresh lemon juice
12. 3/4 cup vegetable oil
13. 1/2 cup chopped yellow onions
14. 1/2 cup chopped green onions (green and white parts)
15. 1/4 cup chopped celery
16. 2 tablespoons chopped garlic
17. 2 tablespoons prepared horseradish
18. 3 tablespoons Creole or other whole-grain mustard
19. 3 tablespoons prepared yellow mustard
20. 3 tablespoons ketchup
21. 3 tablespoons chopped fresh flat-leaf parsley
22. 1 teaspoon salt
23. 1/4 teaspoon cayenne
24. 1/8 teaspoon freshly ground black pepper
25. Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
26. Transfer to an airtight container and refrigerate for at least 1 hour before using.
27. (The sauce will keep for up to 1 week in the refrigerator.)
28. 1 cup ketchup
29. 2 teaspoons prepared horseradish
30. 2 tablespoons fresh lemon juice
31. 1 teaspoon Worcestershire sauce
32. 1 teaspoon hot pepper sauce (recommended: Tabasco)
33. 1 teaspoon minced garlic
34. 1/8 teaspoon salt
35. 1/8 teaspoon freshly ground black pepper
36. In a small bowl, combine all of the ingredients and stir to blend well.
37. It will keep, covered and refrigerated, up to 1 week.
38. 1 cup mayonnaise
39. 1/4 cup heavy cream, whisked to soft peaks
40. 1/2 cup chili sauce
41. 1 teaspoon Worcestershire sauce
42. 1 teaspoon hot sauce
43. 2 teaspoons lemon juice
44. 1 teaspoon grated onion
45. 1/4 cup minced green bell pepper
46. 1 teaspoon minced garlic
47. 1/4 teaspoon grated lemon zest
48. 1/8 teaspoon salt
49. Pinch freshly ground black pepper
50. Whisk the first 10 ingredients together in a medium bowl and chill until ready to serve.
51. It will keep covered in the refrigerator for 3 to 4 days.

onions, carrots, celery, garlic, bay leaves, white vinegar, salt, cayenne pepper, lemons, colossal shrimp, remoulade sauce, cocktail sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/boiled-shrimp-with-three-sauces-recipe.html (may not work)