Everyone loves boiled shrimp in this part of the world, but the pre-packaged, manufactured seasonings most people seem to use can get monotonous. Try this recipe for something refreshingly different and healthy. Serve with crusty French bread for dipping the sauce.
SHRIMP BOILDED IN A VEGETABLE STOCK
1 pound large shrimp
2 celery stalks
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2-3 large carrots
1 Tablespoon whole black pepper corns
1-2 whole garlic cloves
1/2 cup lemon juice
1 cup best quality olive oil
In a large pot add 3-4 quarts of water, then add the carrots, celery, pepper corns, slice the garlic in half and throw them in as well. Bring to a simmer and hold it for 20 minutes. Remove the solids and discard. Bring to a full boil, add the shrimp in small batches, and simmer for 2 minutes. Remove to an ice bath at once. Once the shrimp are cooked and cooled, combine the lemon juice and olive oil, add the shrimp and marinade for 1 hour. Serve at once. If you leave the shrimp in the lemon juice/oil too long, the lemon juice will overcook them. To keep overnight, drain and store the juiced and shrimp separately.