Emeril's Favorite Boiled Shrimp

• 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
• 1/4 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

1. 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.
2. Add the shrimp to the boiling water, stir, cover and remove from the heat.
3. Let stand for 8 to 10 minutes, or until shrimp are just cooked through.
4. Strain in a colander and transfer the shrimp to a large bowl.
5. Discard the cooking liquid and seasonings.
6. Refrigerate the shrimp until well chilled, about 1 hour.
7. While the shrimp are chilling, make the Cocktail Sauce.
8. When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl.
9. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl.
10. Garnish each bowl with a lemon wedge.
11. 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.
12. 2 1/2 tablespoons paprika
13. 2 tablespoons salt
14. 2 tablespoons garlic powder
15. 1 tablespoon black pepper
16. 1 tablespoon onion powder
17. 1 tablespoon cayenne pepper
18. 1 tablespoon dried leaf oregano
19. 1 tablespoon dried thyme
20. Combine all ingredients thoroughly and store in an airtight jar or container.
21. Yield: about 2/3 cup
22. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
23. Published by William and Morrow, 1993.
24. 1 cup ketchup
25. 1 tablespoon fresh lemon juice
26. 1 tablespoon prepared horseradish
27. 1 teaspoon Worcestershire sauce
28. 1/2 teaspoon salt
29. 1/4 teaspoon ground black pepper
30. 3 drops hot pepper sauce, optional
31. Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined.
32. Refrigerate until ready to serve.
33. Yield: about 1 cup

whole black peppercorns, coriander seeds, celery, tarragon, thyme, parsley, salt, cayenne pepper, lemon, white wine, water, bay leaves, shrimp, cocktail sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-favorite-boiled-shrimp-recipe.html (may not work)