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6 to 10
servingsEasy
Published 1966
Using a pair of kitchen shears, cut the shell of each shrimp along the back. Remove the shell and rinse the shrimp under water to remove the black vein along back.
Put enough water to cover the shrimp in a saucepan and add the carrot, celery, bay leaf, hot pepper, peppercorns and salt. Bring to a boil and simmer for ten minutes.
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