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Name: Louisiana Shrimp Boil (En)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Dried thyme; 6 c Water; 2 Leeks washed and chopped; 2 lb Shrimp with heads, washed; 4 Stalks celery washed and chopped; 1 Onion peeled and chopped; 1 c White wine vinegar; 2 Carrot washed and chopped; 2 Bay Leaves; 1 ts Whole white peppercorns; 1 c Dry white wine

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INGREDIENTS

1 ts Dried thyme
6 c Water
2 Leeks ; washed and chopped
2 lb Shrimp ; with heads, washed
4 Stalks celery ; washed and chopped
1 Onion ; peeled and chopped
1 c White wine vinegar
2 Carrot ; washed and chopped
COURT BOUILLON
2 Bay Leaves
1 ts Whole white peppercorns
1 c Dry white wine

Servings

INSTRUCTIONS

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)

NOTES

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Louisiana Shrimp Boil (En)

1 ts Dried thyme
6 c Water
2 Leeks washed and chopped
2 lb Shrimp with heads, washed
4 Stalks celery washed and chopped
1 Onion peeled and chopped
1 c White wine vinegar
2 Carrot washed and chopped
 COURT BOUILLON
2 Bay Leaves
1 ts Whole white peppercorns
1 c Dry white wine

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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Nutrition

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Serving Size: 1 Serving (681g)
Recipe Makes: 4

Calories: 336
Calories from Fat: 39 (12%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1.7g
Cholesterol 340.5mg		105 %
Sodium 403.5mg		14 %
Potassium 761.3mg		20 %
Total Carbohydrate 17.2g		5 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 13.8g
Protein 47.2g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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