Emerils Simple Boiled Shrimp Recipes

EMERIL'S SIMPLE BOILED SHRIMP

Steps:

• Fill a large stockpot with 4 quarts water. Squeeze lemons into water, and add garlic, onion, bay leaves, 1 tablespoon Emeril's Essence, salt, cayenne, and liquid crawfish boil. Place over high heat and bring to a boil; let boil 5 minutes.
• Season with remaining tablespoon Emeril's Essence and add to boiling water; turn off heat. Let stand until shrimp are just cooked through 1 1/2 to 2 minutes. Drain and chill before serving.

SHRIMP STOCK

Steps:

• Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
• When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

EMERIL'S SHRIMP STEW

Steps:

• Peel the shrimp and reserve the shells and heads.
• Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
• Remove from the heat and strain through a fine-mesh strainer.
• Discard the peelings and set aside the shrimp stock.
• Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
• Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
• Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
• Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
• Remove from the heat and stir in the parsley.
• Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
• Note: The stew can also be served over white rice.