This recipe for boiled shrimp is courtesy of Emeril Lagasse and should be used in hisShrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens.



Ingredient Checklist


Instructions Checklist
  • 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.

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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.