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Ingredients
  • 1 cup dry white wine
  • 2 Tbsp. kosher salt
  • 2 dried bay leaves
  • 1 tsp. crushed red pepper
  • 1 medium-size yellow onion, halved lengthwise
  • 1 large celery stalk, roughly chopped (about ¾ cup), plus leaves for garnish
  • 1 Tbsp. liquid shrimp-and-crab boil seasoning (such as Zatarain’s)
  • 1 large lemon, halved, plus wedges for serving
  • 2 lb. jumbo peeled raw Gulf shrimp, tail on
  • Elvie’s Rémoulade, for serving (recipe follows)
Note: Ingredients may have been altered from the original.
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