Emeril's Favorite Boiled Shrimp

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
15 min

Yield:
1 pound boiled shrimp, serving 2 to 4 as an appetizer
Level:
Easy

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
Directions

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


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