Emeril's Favorite Boiled Shrimp
Filed under
Seafood
Recipe courtesy Emeril Lagasse, 2003. Uses Emeril's Essence Creole Seasoning and Emeril's Cocktail Sauce (their own recipes).
Ingredients
- 1 tsp Black peppercorns, whole
- 1 tsp Coriander seeds
- 1 rib Celery, cut into 1-inch pieces
- 1 sprig Tarragon, fresh
- 2 sprig Thyme, fresh
- 3 sprig Parsley, fresh
- 1 tbsp Creole seasoning, Emeril's Essence
- 2 tbsp Salt
- 1/2 tsp Cayenne pepper
- 1/2 Lemon, squeezed, juice and shell, plus 4 wedges for garnish
- 1/4 cup White wine
- 4 cup Water
- 2 Bay leaf
- 1 lb Shrimp, medium (about 30), peeled and deveined, tail segment left on
- Emeril's Cocktail Sauce
Directions
- Bring everything but the shrimp and cocktail sauce to a boil in a large saucepan over high heat and boil 5 minutes.
- Add the shrimp, stir, cover and take off the heat. Let stand 8 to 10 minutes, until just cooked through.
- Drain, discarding the liquid and seasonings, and refrigerate the shrimp until well chilled, about 1 hour. Make the cocktail sauce meanwhile and serve with lemon wedges.