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.

Johnny Depp (62)

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