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Louisiana Shrimp Boil (En) Recipe

by Global Cookbook

Ingredients

1 tsp Whole white peppercorns 1 tsp Dry thyme 2 x Bay leaves 6 c. Water 1 c. White wine vinegar 1 c. Dry white wine

1 x Onion, peeled and minced 2 x Carrot, washed and minced 4 stalk celery, washed and minced 2 x Leeks, washed and minced 2 lb Shrimp with heads, washed and cleaned

Directions

1. 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 in the vegetables and the herb bundle, and simmer together 20 to 25 min.
2. Strain the court bouillon into a pot.
3. Bring court bouillon, add in additional water if necessary, to a boil and add in the shrimp. Cook the shrimp till pink and just hard. Drain and rinse under cold water. Peel shrimp and serve with Beurre Blanc.
4. Yield: Serves 4

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