In a 4-quart stockpot over medium-high heat, place all ingredients except shrimp. Bring to a rolling boil then reduce heat and simmer for 15 minutes to allow flavors to develop. Bring liquid back to a rolling boil, stir in shrimp and cook 3-5 minutes. At this point, shrimp should be pink and curled. Once water returns to a boil, shrimp are perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl, cover with clear wrap and refrigerate. (This may be done the night before.) When ready to serve, top with red or white remoulade sauce.
Red Remoulade Sauce:
In a large ceramic mixing bowl, combine olive oil, vinegar, and Creole mustard. Whisk until well blended. Mix in green onions, parsley, celery and garlic. Add paprika for color. Continue mixing until well blended. Season with salt and hot sauce. Cover with plastic wrap, place in refrigerator and allow to sit overnight.
**Tip: As seen on the show, this recipe pairs great with Grolsch beer!
