Boiled Shrimp with Three Sauces (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
3 cups roughly chopped onions |
1 1/2 cups roughly chopped carrots |
1 1/2 cups roughly chopped celery |
8 cloves garlic, peeled and smashed |
6 bay leaves |
2 cups distilled white vinegar |
1 1/2 cups salt |
1/4 cup cayenne pepper |
6 lemons, quartered |
4 pounds colossal shrimp (10 shrimp per pound), peeled |
classic new orleans remoulade sauce, recipe follows |
spicy cocktail sauce, recipe follows |
louis sauce, recipe follows |
Directions:
1. Set a 12-quart stockpot with 2-gallons of water over a high heat and bring to a boil. Add the first 8 ingredients to the pot. Squeeze the lemon quarters into the pot, placing the lemon rinds and pulp in the mixture as well. Once the water boils, cook for 15 to 20 minutes. While the mixture is boiling, use kitchen shears to cut the backs of the shrimp and remove the vein, if desired.
2. Add the cleaned shrimp to the boil and cook for 3 minutes, stirring once or twice. Turn off the fire and let the shrimp sit in the hot boil for an additional 5 minutes. Remove the shrimp from the boil, draining well, and spread them evenly on a baking sheet. Place the shrimp in the refrigerator until well chilled. Serve with Classic New Orleans Remoulade, Sauce Spicy Cocktail Sauce, or Louis Sauce.
3. Classic New Orleans Remoulade Sauce:
4. 1/4 cup fresh lemon juice
5. 3/4 cup vegetable oil
6. 1/2 cup chopped yellow onions
7. 1/2 cup chopped green onions (green and white parts)
8. 1/4 cup chopped celery
9. 2 tablespoons chopped garlic
10. 2 tablespoons prepared horseradish
11. 3 tablespoons Creole or other whole-grain mustard
12. 3 tablespoons prepared yellow mustard
13. 3 tablespoons ketchup
14. 3 tablespoons chopped fresh flat-leaf parsley
15. 1 teaspoon salt
16. 1/4 teaspoon cayenne
17. 1/8 teaspoon freshly ground black pepper
18. Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
19. Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)
20. Spicy Cocktail Sauce:
21. 1 cup ketchup
22. 2 teaspoons prepared horseradish
23. 2 tablespoons fresh lemon juice
24. 1 teaspoon Worcestershire sauce
25. 1 teaspoon hot pepper sauce (recommended: Tabasco)
26. 1 teaspoon minced garlic
27. 1/8 teaspoon salt
28. 1/8 teaspoon freshly ground black pepper
29. In a small bowl, combine all of the ingredients and stir to blend well. It will keep, covered and refrigerated, up to 1 week.
30. Louis Sauce:
31. 1 cup mayonnaise
32. 1/4 cup heavy cream, whisked to soft peaks
33. 1/2 cup chili sauce
34. 1 teaspoon Worcestershire sauce
35. 1 teaspoon hot sauce
36. 2 teaspoons lemon juice
37. 1 teaspoon grated onion
38. 1/4 cup minced green bell pepper
39. 1 teaspoon minced garlic
40. 1/4 teaspoon grated lemon zest
41. 1/8 teaspoon salt
42. Pinch freshly ground black pepper
43. Whisk the first 10 ingredients together in a medium bowl and chill until ready to serve. It will keep covered in the refrigerator for 3 to 4 days.
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