Ingredients: serves 2 to 4 people
- 3 cups white wine
- 2 cups water
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 small onion, thinly sliced
- 6 sprigs of parsley
- 1 bay leaf
- 1/4 tsp thyme
- 6-8 whole peppercorns
- 1 Tb dried tarragon
- 16 ounces of Jumbo Shrimp (or the largest you can find), raw, peeled, de-veined, tails on.
- 1 tsp Gumbo File seasoning
- 2 Tb salted butter
- 2 Tb Butter seasoned with Garlic & Parsley (see my recipe)
- cracked black pepper to season
In a large stock pot bring the white wine, water, carrot, celery, onion, parsley, bay leaf, thyme, peppercorns and tarragon to a simmer. Simmer together for 15 minutes. Bring to a rolling boil and add the shrimp. Cover and boil for 5 minutes only. Then remove the pot from heat, stir in the Gumbo File seasoning and allow the shrimp to cool in the cooking liquid. Once cooled, not cold, just cooled, drain the shrimp and remove the tail shells. In a medium saucepan over medium-low heat melt the salted butter and the butter seasoned with Garlic & Parsley. Add the shrimp, toss well and warm them in the butter, season with pepper and serve.
Suggestions: Serve this shrimp over a bed of rice pilaf or egg noodles.