Best Emerils Simple Boiled Shrimp Recipes
EMERIL'S SIMPLE BOILED SHRIMP
This recipe for boiled shrimp is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Serves 4
Number Of Ingredients 9
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
Provided by Emeril Lagasse
Time 1h10m
Yield about 2 1/2 quarts
Number Of Ingredients 8
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.
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.
EMERIL'S EASY BARBECUE SHRIMP
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 4 first-course servings
Number Of Ingredients 14
Steps:
- In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon of the Creole seasoning, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
- Heat 1 tablespoon of the oil in a 12-inch skillet over high heat. Add the shrimp shells and heads and cook, stirring a few times, for 3 minutes. Add the wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
- Heat a 14-inch skillet over high heat. Add the remaining 2 tablespoons oil, then the shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
- Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with the Jalapeno Biscuits.
EMERIL'S CRISPY SHRIMP BURGERS
Haven't made this yet, but I'm passing this along for all the "Emeril" fans out there! These look mighty tasty indeed!
Provided by yooper
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Tartar Sauce: In small bowl, combine ingredients.
- Refrigerate 1 hour.
- Burgers: In a large skillet, melt butter over medium heat.
- Add onion, celery, bell pepper, salt and cayenne; cook until softened, 6 minutes.
- Add shrimp, cook 3 minutes, until opaque.
- Transfer mixture to large bowl; let cool slightly.
- Add garlic, scallion, 1 egg and 1/2 cup breadcrumbs; mix.
- Divide into 4 equal portions; shape into 4 patties.
- In shallow bowl, combine flour with 1/2 teaspoon creole seasoning.
- In another shallow bowl, beat remaining egg with 1 Tablespoon of water.
- In third small bowl, combine remaining 1/2 cup bread crumbs and 1/2 teaspoon creole seasoning.
- Dredge each patty in flour mixture, then egg, then crumbs.
- In nonstick skillet, heat oil over medium heat.
- Add patties cook 3 minutes per side, to brown.
- Drain on paper towels.
- Spread buns with tartar sauce.
- Fill with patty, lettuce and tomato.
Nutrition Facts : Calories 459.2, Fat 15.3, SaturatedFat 3.5, Cholesterol 240.1, Sodium 1555.5, Carbohydrate 51.2, Fiber 3, Sugar 5.8, Protein 27.6
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