Ingredients:
½ pound large shrimp with heads,
or ¼ pound headless shrimp
½ cup white wine
2 cups water
¼ cup each diced carrot, onion, celery, and fennel
1 clove garlic, crushed
¼ lemon
1 sprig each parsley and thyme
½ tsp peppercorns
1 pc allspice
1 pc clove
1 pc bay leaf
2 tsp salt
Procedure:
1. Combine all ingredients except shrimp, bring to a boil and simmer 40 minutes.
2. Meanwhile, remove shell from shrimp except for the tail.
3. Cut a slit down the back of the shrimp and devein.
4. Season shrimp with salt and pepper.
5. After liquid has simmered 40 minutes, add shrimp, return to boil, and simmer until cooked, about 4-5 minutes.
6. Remove and reserve.
Recipe Type: Authentic½ pound large shrimp with heads,
or ¼ pound headless shrimp
½ cup white wine
2 cups water
¼ cup each diced carrot, onion, celery, and fennel
1 clove garlic, crushed
¼ lemon
1 sprig each parsley and thyme
½ tsp peppercorns
1 pc allspice
1 pc clove
1 pc bay leaf
2 tsp salt
Procedure:
1. Combine all ingredients except shrimp, bring to a boil and simmer 40 minutes.
2. Meanwhile, remove shell from shrimp except for the tail.
3. Cut a slit down the back of the shrimp and devein.
4. Season shrimp with salt and pepper.
5. After liquid has simmered 40 minutes, add shrimp, return to boil, and simmer until cooked, about 4-5 minutes.
6. Remove and reserve.
Recipe Author: Executive Chef Ben Pollinger
Restaurant: Oceana Restaurant, 120 W 49th Street, New York, NY
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf