Home > How To Cook: Poaching, Steaming & Boiling: Recipe: Emeril Lagasse's Warm Spicy Butter-Poached Shrimp

How To Cook: Poaching, Steaming & Boiling: Recipe: Emeril Lagasse's Warm Spicy Butter-Poached Shrimp

Note: Recipe courtesy of Emeril Lagasse 2 pounds (20 to 30) large shrimp, peeled and deveined 3 tablespoons hot red pepper sauce, plus a dash 2 tablespoons Emeril's Original Essence spice.....

	Access to ratings and tasting notes for more than 198,000 wines   Our Insider & Advance newsletters, loaded with wine ratings you need to know about   Web exclusive articles, tasting reports and our interactive Editors' Blog   Access to our newly redesigned hotel search and winery search databases   Access to all current offers on Spectator's Trading Post