Best 3 Emerils Favorite Boiled Shrimp Recipes

In the realm of culinary arts, Emeril Lagasse stands as a culinary icon, renowned for his bold flavors and innovative techniques. His favorite boiled shrimp recipe is a testament to his mastery, offering a symphony of taste that tantalizes the palate. This delicacy is a delightful culinary journey, where the succulent shrimp take center stage, enveloped in a fragrant broth brimming with spices and aromatic herbs. With its perfect balance of flavors and textures, every bite promises an explosion of deliciousness. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, this recipe is sure to captivate your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

EMERIL'S SIMPLE BOILED SHRIMP

Emeril's Simple Boiled Shrimp image

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

Ingredients

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

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.

EMERIL'S TAILGATING CRAWFISH BOIL

Emeril's Tailgating Crawfish Boil image

Provided by Emeril Lagasse

Categories main-dish

Time 1h

Yield 6 to 10 servings

Number Of Ingredients 29

Ingredients

3 gallons water
2/3 cup salt
1 tablespoon whole black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot sauce
1 tablespoon Essence, recipe follows
2 bay leaves
12 new potatoes
3 ears corn, cut into thirds
3 artichokes
1 foot andouille, cut into 8 equal links
3 lemons, halved
2 yellow onions, peeled and quartered
2 heads garlic, halved
6 pounds live crawfish
6 pounds large, head on shrimp
1 pound asparagus, ends trimmed
1 cup melted butter, as an accompaniment
Beer, as an accompaniment
French bread, as an accompaniment
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

EMERIL'S SHRIMP STEW

Emeril's Shrimp Stew image

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"

Provided by alligirl

Categories Stew

Time 3h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

Ingredients

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.

Nutrition Facts : Calories 408.3, Fat 22.8, SaturatedFat 3.4, Cholesterol 301.1, Sodium 1615.7, Carbohydrate 15, Fiber 1.3, Sugar 2.6, Protein 34.6

Tips:

Use large shrimp for the best results. Smaller shrimp will cook too quickly and become tough.

Do not overcrowd the pot when boiling the shrimp. This will cause the shrimp to cook unevenly.

Bring the water to a boil before adding the shrimp. This will help to prevent the shrimp from overcooking.

Cook the shrimp for no more than 2-3 minutes, or until they are pink and opaque. Overcooked shrimp will be tough and rubbery.

Immediately transfer the shrimp to an ice bath to stop the cooking process. This will help to keep the shrimp tender and juicy.

Season the shrimp with your favorite spices and herbs. Old Bay seasoning, lemon pepper, and garlic powder are all popular choices.

Serve the shrimp immediately with your favorite dipping sauce. Cocktail sauce, tartar sauce, and remoulade are all classic options.

Conclusion:

Emeril's favorite boiled shrimp is a quick and easy recipe that is perfect for a party or a weeknight meal. The shrimp are cooked to perfection and are full of flavor. With a few simple tips, you can make this recipe at home and impress your friends and family.