Cocktail Sauce The Emeril Way Food

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SPICY BEER-STEAMED SHRIMP WITH KICKED UP COCKTAIL SAUCE



Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 (12-ounce) bottled or canned beer
2 tablespoons crab boil
3 cloves garlic, peeled and crushed
2 pounds shrimp, heads removed with shells on
1 tablespoon Essence, recipe follows
Kicked Up Cocktail Sauce, recipe follows
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 leaf oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained, prepared horseradish
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper

Steps:

  • In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.
  • In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.
  • Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.
  • 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.
  • Mix all ingredients together and whisk well to combine.

EMERIL'S FAVORITE BOILED SHRIMP



Emeril's Favorite Boiled Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 1 pound boiled shrimp, serving 2 to 4 as an appetizer

Number Of Ingredients 31

1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1 rib celery, cut into 1-inch pieces
1 sprig fresh tarragon
2 sprigs fresh thyme
3 sprigs fresh parsley
1 tablespoon Essence, recipe follows
2 tablespoons salt
1/2 teaspoon cayenne pepper
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
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 medium (about 30) shrimp, peeled and deveined, tail segment left intact
Cocktail sauce, recipe follows
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 leaf oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 drops hot pepper sauce, optional

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.

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE



Emeril Lagasse's Creole Mustard Sauce image

If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons creole whole grain mustard or 1 1/2 teaspoons other hot whole grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup vegetable oil

Steps:

  • In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
  • Place in an airtight container and refrigerate for up to 12 hours before serving.

EMERIL'S TARTAR SAUCE



Emeril's Tartar Sauce image

Awesome tartar sauce made by Emeril. Found on Emeril's web page. Is very good and tangy with just a little kick.

Provided by Briannas mom

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 10

1 large egg
1 tablespoon garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley leaves, chopped
2 tablespoons green onions (green part only) or 2 tablespoons scallions, chopped (green part only)
2 teaspoons sweet pickle relish, drained
1 cup vegetable oil
1/4 teaspoon cayenne
1 tablespoon creole mustard or 1 tablespoon whole grain mustard
1 teaspoon salt

Steps:

  • Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds.
  • With the motor running, pour the oil through the feed tube in a slow steady stream.
  • Add the cayenne, mustard, and salt and pulse once or twice to blend.
  • Cover and let stand in refrigerator for 1 hour before using.
  • Best if used within 24 hours.

Nutrition Facts : Calories 256.3, Fat 28, SaturatedFat 3.7, Cholesterol 26.4, Sodium 331.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 1

COCKTAIL SAUCE, THE EMERIL WAY



Cocktail Sauce, the Emeril Way image

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

1 cup ketchup
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
salt and pepper, to taste

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.

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