Cocktail Sauce The Emeril Way Recipes
COCKTAIL SAUCE, THE EMERIL WAY
Make and share this Cocktail Sauce, the Emeril Way recipe from Food.com.
Provided by CulinaryQueen
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine all ingredients except salt and pepper.
- Season with salt and pepper to taste.
- Store in glass jar in refrigerator up to one week.
EMERIL'S FAVORITE BOILED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 1 pound boiled shrimp, serving 2 to 4 as an appetizer
Number Of Ingredients 31
Steps:
- In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, 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 for 8 to 10 minutes, or until shrimp are just cooked through.
- Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce.
- When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve.
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