Check out the new, mobile-friendly!

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

Issue: September 30, 2007

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 mix 2/3 cup of water 1 pound unsalted butter, cut into 1-inch pieces 4 teaspoons finely grated lemon zest 2 bay leaves 1 clove garlic, smashed 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 1 tablespoon freshly squeezed lemon juice 1/2 bunch (1 1/2 to 2 ounces) fresh parsley, finely chopped 4 green onions, finely chopped 1 baguette, or other small, crusty loaf of fresh bread, warmed 1.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories