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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.

  • Yield: Serves 4
Emeril's Simple Boiled Shrimp

Source: The Martha Stewart Show, May Spring 2008


  • 2 lemons, halved
  • 1 head garlic, unpeeled and smashed
  • 1 onion, quartered and unpeeled
  • 4 bay leaves
  • 2 tablespoons Emeril's Original Essence
  • 8 tablespoons coarse salt
  • 2 tablespoons cayenne pepper
  • 1 bag Zatarain's crawfish, shrimp and crab boil in bag
  • 1 1/4 pounds medium peeled and deveined shrimp


  1. 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.

  2. 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.

Reviews (1)

  • twinsmama 15 Jun, 2008

    You might want to note when the shrimp go into the boil. I would imagine the shrimp will be tough and overdone if you add them in Step 1. And I assume Step 2 is not suggesting that the 5-minute-boiled liquid in stockpot be further seasoned, but rather to season the shrimp and add these seasoned shrimp to boiling liquid.

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