2 cups water 2 bay leaves
2 cups dry white wine 2 cloves garlic, minced
2 teaspoons salt 1 cup chopped celery
2 teaspoon Tabasco and leaves
2 cloves 6 sprigs parsley
3 allspice 2 pounds raw shrimp,
6 peppercorns shelled and deveined
Combine and bring to a boil all the ingredients but the shrimp. Add the shrimp, bring to a boil again, and cook
over low heat 6 minutes. Cool the shrimp in the liquid, then chill at least 4 hours. Drain thoroughly. Pierce shrimp with cocktail picks or toothpicks for hors d’oeuvres, or serve as a first course.
Serves 6-8 as a first course.
Serve with a Loire wine like Pouilly-Fum, a dry German white wine, or a white Burgundy.