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 let intact
Cocktail sauce
Instructions
In 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 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.
Originally Submitted
12/17/2009
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