Photo: Emeril's Favorite Boiled Shrimp Recipe
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 19 reviews
By Chef Striker
New Jersey
on January 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After making the shrimp cocktail via seasoned boiled water.....I don't think I will be making it with any other technique for the Christmas Holiday. Very simple, very flavorful and very delicious. It had a flavor you would experience at a high-end restaurant. This appetizer made me the King Shrimp! Thanks Emeril.
By WRITTERKAT
ORANGE, CA
on July 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love the easy way to cook it. No guessing and the shrimp not only come out looking beautiful but don't have that fishy taste you sometimes get. I have used this recipe at least a dozen times and they come out perfectly every time. It is so quick I make it in the mornings on the weekend and then snack on them all weekend!
By kingfish4242
biloxi
on April 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome recipe Chef. I personally perfer to use the juice from a jar of jalapeno peppers to add just a bit of extra kick to shrimp and crawfish recipes. When cooking 20 or more pounds of either at once, I just put the whole jar in the water before bringing it to a boil. If others perfer the flavor of jalapenos I strongly suggest it.
Read all 19 reviews