Creole Boiled Shrimp Cocktail Recipes

EMERIL'S FAVORITE BOILED SHRIMP

Steps:

• 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.

CREOLE BOILED SHRIMP COCKTAIL

Steps:

• FOR SHRIMP:.
• In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
• Coat evenly.
• Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
• Bring to a boil and taste.
• The salinity of the water should be that of saltwater.
• Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
• drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
• FOR CREOLE SEASONING:.
• Combine all ingredients and mix thoroughly.
• Store in an airtight container for up to three months.
• FOR COCKTAIL SAUCE:.
• Combine all ingredients and whisk well.
• Cover and chill for 2 hours.
• Will keep in the refrigerator for up to two days.
• Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

BEST SHRIMP CREOLE EVER

Steps:

• Pour oil in heavy pot. Add onion, celery, bell pepper, garlic, all tomatoes, salt, sugar, and bay leaves. (that's everything but shrimp, broth, and flour) Bring to boil, then turn to medium heat. Cook for 1 hour; stirring occasionally at first. increase frequency of stirring as hour progresses and liquid reduces. After one hour the mixture goes from soupy to thick paste. careful not to scorch as thickens.
• Dissolve flour in chicken broth and add to tomato sauce mixture. Bring to boil. Add shrimp and bring back to boil; boil 10 minutes. Turn heat off, cover pot and let set for 20 minutes.
• Serve over rice and enjoy!
• note: I use tabasco as condiment since hot is such a personal thing.

PERFECT BOILED SHRIMP AND COCKTAIL SAUCE

Steps:

• Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
• Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
• To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.