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Emeril's Favorite Boiled Shrimp Recipe

   
 

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     Emeril's Favorite Boiled Shrimp

Category   Appetizers
Sub Category   None
Servings   2 to 4 as appetizer

Ingredients
1 tsp whole black peppercorns
1 tsp coriander seeds
1 rib celery, cut into 1 inch pieces
1 sprig fresh tarragon
2 sprigs fresh thyme
3 sprigs fresh parsley
1 tbsp Essence (Emeril's Creole Seasoning)
2 tbsp salt
1//2 tsp cayenne pepper
 
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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