No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Catch A Shrimp Cocktail

Catch A Shrimp Cocktail

A simple, kid-friendly version of a classic, with a recipe for cocktail sauce included.

  • Yield: 4 servings


  • 1 pound medium shrimp (about 30 per pound), deheaded but with peels still on (you can use fresh or thawed, frozen shrimp)
  • 3 cups water
  • 1 rib celery, cut into 1-inch pieces
  • 3 sprigs fresh parsley
  • 1 sprig fresh tarragon
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Juice and rind of 1/2 lemon
  • 2 teaspoons white wine vinegar
  • 2 teaspoons salt
  • 1/2 teaspoon Baby Bam
  • 1/4 teaspoon whole black peppercorns
  • 1/4 teaspoon coriander seeds
  • 4 lemon wedges for garnish
  • (recipe_id:6575>Cocktail Sauce, for serving


  • Peel the shrimp, leaving the tail segment on so you can have a little handle. Using a pairing knife, make a shallow slit down the back of each shrimp and remove the black vein. Discard the black veins and set the shrimp aside.
  • In a medium saucepan, combine the remaining ingredients (except lemon wedges for garnish and Cocktail Sauce) and bring to a boil over high heat.
  • Add the shrimp to the boiling water, stir, cover, and remove from the heat. Let stand for 8 to 10 minutes.
  • Strain the shrimp in a colander set in the sink 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 four small bowls and hang them on the rim of each bowl.
  • Spoon an equal amount of cocktail sauce into the bottom of each bowl. Garnish each bowl with a lemon wedge.
  • (Alternatively, you can arrange a layer of crushed ice in the bottoms of four bowls, put a small dish of cocktail sauce in the ice, and arrange the shrimp on the ice around the sauce.)