Ingredients

1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1 rib celery, cut into 1-inch pieces
1 sprig fresh tarragon
2 sprigs fresh thyme
3 sprigs fresh parsley
1 tablespoon Essence, recipe follows
2 tablespoons salt
1/2 teaspoon cayenne pepper
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
1/4 cup white wine
4 cups water
2 bay leaves
1 pound medium (about 30) shrimp, peeled and deveined, tail segment left intact

Cocktail sauce, recipe follows

Instructions

In a large saucepan, combine the peppercorns,
coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine,
water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling
water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked
through.

Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings.
Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail
Sauce.

When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the
cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon
wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of
the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce. Essence (Emeril's
Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper

1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow,
1993. Cocktail Sauce:
1 cup ketchup
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 drops hot pepper sauce, optional

Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until
ready to serve.
Yield: about 1 cup