Louisiana Boiled Shrimp with Remoulade Sauce

5 lb Large Shrimp, peeled and veined

2 Lemons, halved

Tony Chachere's Creole Seasoning

1 recipe Remoulade Sauce (follows)

Bring a large pot of water to a boil. Add lemons and a couple Tbs of Tony's. Add shrimp and boil until just translucent, or until water starts to come back to a boil. Drain in a colander, but add back to hot pot. Sprinkle liberally with Tony Chachere's Creole seasoning, cover, and shack to disperse. Let shrimp steam and marry with the seasoning for three minutes. Lay out on sheet pan to stop the cooking. Serve warm or chilled with sauce for a fabulous party food.

Remoulade Sauce

½ cup small dill pickles

3 TBL Parsley

¼ Red Onion

½  cup Mayonnaise

1/3 cup Sour Cream

2 TBL Tomato Paste

2 TBL Lemon Juice

1 TBL Tony Chachere's Creole Seasoning

Place pickles, parsley, and onion in a food processor and chop fine. Add remaining items and blend. Serve with boiled shrimp or fried catfish fingers.