Louisiana shrimp boil (en)

Yield: 4 Servings

Measure Ingredient
1 teaspoon Whole white peppercorns
1 teaspoon Dried thyme
2 Bay leaves
6 cups Water
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

COURT BOUILLON

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)

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