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Spicy Boiled Shrimp Print Email


Prepare this dish with #1 quality Gulf White Shrimp and take care not to overcook for the finest shrimp experience of your life!

1 tsp whole black peppercorns
1 tsp coriander seeds
1 rib celery, cut into 1-inch pieces
1 sprig fresh tarragon
2 sprigs fresh thyme
3 sprigs fresh parsley
1 TBS Creole seasoning
2 TBS sea salt
1/2 tsp cayenne pepper
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
1/4 cup white wine
4 cups water
2 bay leaves
1 pound large shrimp, peeled and deveined, tail segment left intact
Cocktail sauce, recipe follows

In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Creole seasoning, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand until shrimp are just cooked through (about 3-4 minutes).

Strain in a colander and transfer the shrimp to a large bowl (do not rinse). Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce. Serves 3-5 as an appetizer. - Emeril Lagasse
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