Boiled Shrimp and Crawfish (New Orleans)

2 lemons, halved
1 head garlic, unpeeled and smashed
1 onion, quartered and unpeeled
4 bay leaves
2 Tbsp. Emeril's Essence
8 Tbsp. coarse sea salt
2 Tbsp. cayenne pepper
1 bag Zatarain's crawfish, shrimp and crab boil in bag
1¼ lb medium peeled and deveined shrimp

Fill a large stockpot with 4 quarts water. Squeeze lemons into water, and add garlic, onion, bay leaves, 1 Tbsp. Emeril's Essence, salt, cayenne, and liquid crawfish boil. Place over high heat and bring to a boil; let boil 5 minutes.

Season with remaining Tbsp. Emeril's Essence and add to boiling water; turn off heat. Let stand until shrimp are just cooked through 1½-2 minutes.

Drain and chill before serving.

Makes 4 servings.