Shelled Shrimp

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Shelled and deveined shrimp have no protective coating so must be cooked carefully. Do not cook them in a wine or vinegar court bouillon, but in the above court bouillon for crustaceans. Add about