BOILED SHRIMP FOR SHRIMP LOUISVILLE

R3A2 Version of The Day Before Cookbook's

BOILED SHRIMP for SHRIMP LOUISVILLE
 

     In a pot large enough to hold the broth and 2 lbs shrimp,
     bring to a boil
6 stalks celery, including leaves, chopped coarsely,
2 bay leaf
4 peppercorns
2 tsp salt
2 c. cold water
     Add
2 lb. unpeeled raw shrimp
     
Cover and bring to a boil again (this takes a few minutes, maybe 5 or more?) then lower heat to simmer, still covered, for 3 minutes or until the shrimp are pink - but NO MORE.  Longer cooking toughens them.
 
Remove pot from heat, uncover, cool.  Remove shrimp from stock, but reserve stock.  Peel and devein, then return to stock.  Use right away or cover and refrigerate to use later or the next
day.

       First made in the 1970s; 12/29/00, 5/30/11, 3/31/12 rjm