Perfect Boiled Shrimp And Cocktail Sauce Recipes

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

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.

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.

PERFECT SHRIMP COCKTAIL

Steps:

• Add to a large enough pot double the weight of water you observed when weighing shrimp.
• Add all the dry ingredients and place pot on heat. Bring to a boil for 1 minute.
• Add shrimp, place lid on pan and immediately remove from heat. Allow shrimp to steep in the "tea" for 12 minutes.
• Strain and chill shrimp for 1 hour, removing any large spices and herbs.
• Mix sauce ingredients together until smooth.
• Place sauce in cocktail glasses and arrange shrimp around the rim, serve.

PERFECT BOILED SHRIMP

Steps:

• ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
• Start cooking shrimp.
• The water may never come to a boil.
• But constantly stir srhrimp.
• Don't worry about the water boiling or time, it does not matter!
• When you see 1 or 2 shrimp float!
• drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
• Drain well and chill 1 hour before serving!
• If eating hot serve right after cooking.
• If you follow this method you will only serve the best.
• I have been following my recipe for over 20 years and it is fool proof.
• I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
• TRUST ME!