Name: Louisiana Shrimp Boil (En)
Ingredients: 1 ts Whole white peppercorns; 1 ts Dried thyme; 2 Bay leaves; 6 c Water; 1 c White wine vinegar; 1 c 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 lb Shrimp with heads, washed and cleaned

CATEGORY	CUISINE	TAG	YIELD
		Main, Dishes	4	Servings

INGREDIENTS

1	ts	Whole white peppercorns
1	ts	Dried thyme
2		Bay leaves
6	c	Water
1	c	White wine vinegar
1	c	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	lb	Shrimp with heads, washed and cleaned

INSTRUCTIONS

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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