Emeril's Favorite Boiled Shrimp Recipe - Cooking Index
Emeril's Favorite Boiled Shrimp Recipe - Cooking Index
| 1 teaspoon | 5ml | Whole black peppercorns |
| 1 teaspoon | 5ml | Coriander seeds |
| 1 | Celery rib - cut 1" pieces | |
| 1 section | Fresh tarragon | |
| 2 sections | Fresh thyme | |
| 3 sections | Fresh parsley | |
| 1 tablespoon | 15ml | Essence |
| = (see Bayou Blast recipe) | ||
| 2 tablespoons | 30ml | Salt |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/2 | Lemon - squeezed | |
| = (juice reserved and the shell) - plus | ||
| 4 | Lemon wedges for garnish | |
| 1/4 cup | 59ml | White wine |
| 4 cups | 948ml | Water |
| 2 | Bay leaves | |
| 1 lb | 454g / 16oz | Medium shrimp - (abt 30) - peeled, deveined, |
| Tail segment left intact | ||
| Cocktail Sauce | ||
| 1 cup | 237ml | Ketchup |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Prepared horseradish |
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 3 | Hot pepper sauce - (optional) |
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.
For the Cocktail Sauce: Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve. (Makes about 1 cup)
This recipe yields 2 to 4 appetizer servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D21) - from the TV FOOD NETWORK
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