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Add a photoRaciónes: 4
Ingredientes
- 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
Direcciones
- 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.
- Strain the court bouillon into a pot.
- 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.
- Yield: Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 790g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 37 | 11% |
| Total Fat 4.11g | 5% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 406mg | 17% |
| Potassium 728mg | 21% |
| Total Carbs 10.49g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.51g | 2% |
| Protein 47.0g | 75% |
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