Boiled Spiced Shrimp With Whole Tomato Ketchup Food

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.

SPICED SHRIMP BOIL

Steps:

• Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside., Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to a boil; cover and boil for 15 minutes. , Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender. , Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt and toss to coat.

BOILED SHRIMP

Steps:

• Bring 2 cups of water to boil and add the Cajun seasoning. Add the shrimp and cook for 1 minute. Remove from the heat and drain. In a separate bowl, combine the mango, onion, vinegar, nutmeg, to taste, and cinnamon, to taste. After shrimp is cooked, toss the shrimp with the above mango mixture. To serve, place mixture in radicchio.

SHRIMP WITH STEWED TOMATOES

Steps:

• Boil or steam the shrimp until just cooked through, about 2 minutes. Set aside.
• Slice the two zucchinis in 1/2-inch-thick rounds and boil in water until tender, about 3 minutes. Drain the water, return the zucchini to the pan, and add the can of stewed tomatoes to the zucchini. Return to heat and simmer briefly until heated through.
• Arrange rice on a plate. Cover with shrimp. Top off with the stewed-tomato-and-zucchini mixture. Garnish with grated cheese.

BEST EVER SPICY BOILED SHRIMP

Steps:

• To 1 gallon of water add sliced lemon, sliced onion, bay leaves and pepper (NOT THE SALT) and boil for 10 minutes. Add the shrimp and boil 3 minutes. Remove from heat and immediately add 2 cups of ice water and salt. Let stand 5 minutes then drain. Enjoy!