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

e-mail

View the entire table of contents
for the Sept. 30, 2007 issue

See Also
How To Cook: Braises & Stews: Daniel Boulud
How To Cook: Braises & Stews: Recipe: Daniel Boulud's Veal Shoulder Forestière au Riesling
How To Cook: Braises & Stews
How To Cook: The Cellar
How To Cook: Getting Started
How To Cook: Getting Started: Alice Waters
How To Cook: Getting Started: Recipe: Alice Waters' Mesclun Salad With Anchovy Vinaigrette
How To Cook: The Grill: Recipe: Michelle Bernstein's Mixed Grill
How To Cook
How To Cook: The Grill: Michelle Bernstein
How To Cook: Poaching, Steaming & Boiling
How To Cook: Poaching, Steaming & Boiling: Emeril Lagasse
How To Cook: Roasting
How To Cook: Roasting: Charlie Trotter
How To Cook: Roasting: Recipe: Charlie Trotter's Whole-Roasted Squab
How To Cook: Sautéing & Frying
How To Cook: Sautéing & Frying: Eric Ripert
How To Cook: Sautéing & Frying: Recipe: Eric Ripert's Sautéed Cod
How To Cook: Soups, Stocks & Sauces: Mario Batali
How To Cook: Soups, Stocks & Sauces: Recipe: Mario Batali's Ragù Bolognese
How To Cook: Soups, Stocks & Sauces
How To Cook: The Grill

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.

To continue reading this page, become a WineSpectator.com member today!

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

Log In If You're Already a WineSpectator.com Member

MEMBER LOGIN

= members only