| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 1 pound boiled shrimp, serving 2 to 4 as an appetizer |
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
- 1/2 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
- 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
- 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
Instructions
- 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.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve.
Reviews
Perfecto
So delicious!
Perfectly cooked boiled shrimp! Boil is good, as well as sauce. I like to cook with shells on… I like the heads on… too much for most… from New Orleans.
Excellent and so easy! Tastes a lot better than the prepackaged shrimp seasoning that I normally buy and cheaper too. The taste difference is superior with this vs. prepackaged seasoning.
Without a doubt the best shrimp recipe we have found. Better than anything we have had at very nice seafood restaurants and very easy to follow! You will look like a rock star at your next party and you better have the recipe ready to hand out. Use the boil for your corn and potatoes once your done with the shrimp unreal!