1. Bring first 10 ingredients and 4 qt. water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low; cover and simmer 20 minutes.
2. Add shrimp to Dutch oven. Increase heat to high, and return to a simmer. Add Spanish olives. Remove from heat, and cover with a tight-fitting lid. Let stand 5 minutes.
3. Drain shrimp and olives, discarding remaining solids. Place shrimp-and-olive mixture in a jelly-roll pan, and sprinkle with Shrimp Spice Mix. Serve immediately with cocktail sauces and lemon wedges, or chill 15 to 20 minutes or until cold.
Shrimp Spice Mix
1 1/2 tablespoons paprika
2 teaspoons kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
Stir together paprika, salt, lemon pepper, oregano, and ground red pepper in a small bowl.
White Cocktail sauce
/2 cup mayonnaise
1/2 cup sour cream
1/2 cup prepared horseradish
1 tablespoon fresh lime juice
1 teaspoon thinly sliced chives
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Kosher salt and freshly ground black pepper
Preparation
Stir together first 7 ingredients in a small bowl until well blended. Season with salt and pepper. Serve immediately, or cover and chill up to 2 days.
1 cup ketchup
1/2 cup prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper
Preparation
Stir together first 5 ingredients in a small bowl until well blended. Season with salt and pepper. Serve immediately, or cover and chill up to 2 days.
Serving
Suggestions
Coastal Shrimp Boil Party
Originally Submitted
7/5/2015
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