LONGLEAF STORIES

full circle in the hundred acre wood

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Until recently, the only way I knew to cook shrimp in the shell was to fill a pot with water, add a woven bag of Zatarain’s spices and boil the Hell out of them. Sure, they got a little rubbery sometimes, but, by God, they were cooked.

Then I accidentally undercooked some one time. Wow. What a difference.

These days, I poach Gulf shrimp quickly, gently, in a simple court bouillon of water, lemons, bay leaves,  a small scoop of Old Bay seasoning and some Italian parsley and thyme sprigs.

Now, if only I would impose some of that sort of thinking on my writing. . .

0 thoughts on “Court Bouillon

  1. Marie says:

    LOL. I think you just did…
    And, you always make me hunger for well cooked food. Always.

    Like

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