Ingredients Jump to Instructions ↓

  1. 1 teaspoon whole black peppercorns

  2. 1 teaspoon coriander seeds

  3. 1 rib celery, cut into 1-inch pieces

  4. 1 sprig fresh tarragon

  5. 2 sprigs fresh thyme

  6. 3 sprigs fresh parsley

  7. 1 tablespoon Essence

  8. 2 tablespoon salt

  9. 1/2 teaspoon cayenne pepper

  10. 1/2 lemon, squeezed (juice reserved) and the shell, plus

  11. 4 wedges for garnish

  12. 1/4 cup white wine

  13. 4 cups water

  14. 2 bay leaves

  15. 1 pound medium (about 30) shrimp, peeled, deveined, tail segment left intact

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until the shrimp are just cooked through. Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings.†Refrigerate the shrimp until well chilled, about 1 hour before serving.


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