Emeril's Favorite Boiled Shrimp

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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.

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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!

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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.

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good food

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The only thing I would do different is not boil them peeled because you need the shells on for more flavoring of the shrimp when you boil them. It really does make a difference. Then, after boiling them with the shells on I would go ahead and peel them to serve hanging on the side of the shrimp cocktail glass which I would fill three-quarters full of crushed ice to further ensure chilling of shrimp. The colder the better for boiled shrimp. You sort of heap the crushed ice into a mound with a nice peak like a snow cone looking thing. And, then you can have one tucked into the top of the crushed ice with tail sticking out for decoration to the mound of ice.
The sides of the ice are lower than the rim so that the hanging shrimp fit around the rim.

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I no longer live on the Gulf Coast but miss spicy boiled shrimp, and this is an outstanding recipe.

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The best shrimp I have ever tasted. I will make this again and again.

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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.

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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 :

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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!