Best Emerils Simple Boiled Shrimp Recipes

Boiled Shrimp image

Provided by Food Network

Time 16m

Yield 1 serving

Number Of Ingredients 9

2 cups water
1 tablespoon Cajun seasoning
4 shrimp, peeled and deveined
1 whole mango, peeled, pitted, and diced
1 Vidalia onion, diced
1 teaspoon vinegar
Ground nutmeg
Ground cinnamon
Radicchio, for garnish

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.

Emeril's Shrimp Stew image

Provided by alligirl

Categories Stew

Time 3h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

2 lbs medium shrimp, shells and heads on
6 cups water
1 medium yellow onion, quartered
2 bay leaves
1 tablespoon salt
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped

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.