Emeril Lagasse Shrimp 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.

SHRIMP TOAST

Steps:

• Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
• Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
• Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
• To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.

EMERILIZED BARBECUED SHRIMP

Steps:

• Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

SHRIMP TOASTS

Steps:

• In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream cheese and pulse to incorporate Add the cream and pulse just until incorporated, being careful not to over-process.
• Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
• In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and serve immediately.

SHRIMP CLEMENCEAU

Steps:

• In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.
• To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.
• In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

SHRIMP CREOLE

Steps:

• Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

EMERIL'S SHRIMP SCAMPI

Steps:

• Toss the shrimp in a medium bowl with the Essence.
• Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.
• Combine all ingredients thoroughly.

EMERIL LAGASSE'S SHRIMP & PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the linguine per box instructions.
• While the pasta is cooking, toss the shrimp with the Creole seasoning in a medium bowl. Place 4 tablespoons of the butter in a large skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 11 /2 minutes. Season the shrimp with salt and the black pepper.
• Drain the pasta, reserving 1 /2 cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything for about 1 minute.
• Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
• Serve hot.