Louisiana shrimp boil (en)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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)