Recipe - Louisiana Shrimp Boil (En)

COURT BOUILLON
1 teaspoon Whole white peppercorns
1 teaspoon Dried thyme
2 Bay leaves
6 cup 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 pound 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 MCRecipe Digest V1 #368

Recipe by: TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096

From: ownermcrecipe

Date: Sat, 11 Jan 1997 18:00:38 0800 (PST)