Emeril's Favorite Boiled Shrimp

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Shrimp

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

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

Times:

Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: 15 min
Total:: 1 hr 30 min

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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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Comments & Reviews

recipe Emeril's Favorite Boiled Shrimp
Leslie Lake Bluff, IL 02-09-2010
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Shrimp for a non-shrimp lover!
Rated: 5 stars out of 5

I don't eat shrimp often but this recipe is awesome. I've made it a few times and between the spices and the cooking method... this is by far the best shrimp I've ever had.Read more
recipe Emeril's Favorite Boiled Shrimp
Anna Lake Villa, IL 07-17-2009
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Best shrimps ever
Rated: 5 stars out of 5

I love this recipe, it is always a hit at any party we have, once I made it for the first time this is the only shrimp... cocktail I make. It was nice to see Emeril at the Taste of Chicago :)Read more
recipe Emeril's Favorite Boiled Shrimp
Becky LaVernia, TX 12-23-2008
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Worth the time and expense
Rated: 5 stars out of 5

I always make about 12 pounds of this shrimp for my annual holiday party and put out on large trays around the room with the... cocktail sause in the middle. It is definitely worth the time, effort, and expense. People will stand around the trays and not move! I too have screwed up the wine and put in twice what I should. And I've even used dried herbs in place of the fresh and I kind of guess what the equivalency will be. Either the recipe is very forgiving or I've yet to get it wrong. You just can't screw this up! On a side note, it takes FOREVER to pick out the coriander and pepper corns. I highly recommend the use of cheese cloth. I line a small bowl with cheesecloth and then put all the seasonings into it and tie it up then place the entire thing into the water. Whatever powdered seasonings are left in the bowl can be tossed into the water and they nicely decorate the shirmp with little speckles of red and green. After draining in the colander, you simply toss the cheesecloth bag into the trash and no picking out seasonings from the shrimp. It is a massive time saver. Definitely make this for parties - you won't be sorry and you will be a star like Emeril!Read more
recipe Emeril's Favorite Boiled Shrimp
jodi ridgeland, MS 02-17-2008
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quick and easy
Rated: 5 stars out of 5

The shrimp cooked perfect. This is a keeper!
recipe Emeril's Favorite Boiled Shrimp
mita Citrus Heights, CA 08-20-2006
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Great for summer...
Rated: 5 stars out of 5

Thanks Emeril... the whole family enjoyed this meal... It was my first time making anything w/seafood. I did have to make... some substitute. No onion powder so I added finely chopped large onion. For cayenne, I added red hot Indian Chili powder. No parsley & that was o.k. I served it along w/apple walnut & vinaigrette salad & cantaloupe for desert... Served everything chilled... healthy & light!!!Read more
recipe Emeril's Favorite Boiled Shrimp
Anonymous 07-18-2006
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easy cook shrimp scampi
Rated: 5 stars out of 5

I love the way emeril made it simple and easyand quick. the scampi was a very beautiful and not too spicy looking i'm ready... to try this receipe!Read more