Yield: 4 Servings
|1 teaspoon||Whole white peppercorns|
|1 teaspoon||Dried thyme|
|1 cup||White wine vinegar|
|1 cup||Dry white wine|
|1||Onion, peeled and chopped|
|2||Carrot, washed and chopped|
|4||Stalks celery, washed and chopped|
|2||Leeks, washed and chopped|
|2 pounds||Shrimp with heads, washed and cleaned|
Tie the peppercorns and dry herbs together in a little bundle of cheesecloth. Combine the liquids in a saucepot and bring to a boil. Add the vegetables and the herb bundle, and simmer together 20 to 25 minutes.
Strain the court bouillon into a pot.
Bring court bouillon, add additional water if necessary, to a boil and add the shrimp. Cook the shrimp until pink and just firm. Drain and rinse under cool water. Peel shrimp and serve with Beurre Blanc.
Yield: Serves 4 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #368 Recipe by: TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096 From: owner-mc-recipe
Date: Sat, 11 Jan 1997 18:00:38 -0800 (PST)