| 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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