Instructions: Tie the peppercorns and dry herbs together in a little bundle of cheesecloth. Combine the liquids in a saucepot and bring to a boil. Add the vegetables and the herb bundle, and simmer together 20 to 25 minutes.

Strain the court bouillon into a pot.

Bring court bouillon, add additional water if necessary, to a boil and add the shrimp. Cook the shrimp until pink and just firm. Drain and rinse under cool water. Peel shrimp and serve with Beurre Blanc.

Yield: Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.