Shrimp Cooked in Court Bouillon Recipe
Ingredients
| Water | 1 Quart | |
| Stalk celery | 1⁄2 | |
| Carrot | 1 , sliced | |
| Onion | 1 Small, sliced | |
| Lemon juice | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Shrimp | 1 Pound |
Nutrition Facts
Serving size: Complete recipe
Calories 561 Calories from Fat 74
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 689.4 mg229.8%
Sodium 2694.2 mg112.3%
Total Carbohydrates 23 g7.5%
Dietary Fiber 4.2 g16.8%
Sugars 8.6 g
Protein 94 g188.6%
Vitamin A 222% Vitamin C 39.2%
Calcium 29.4% Iron 63.5%
*Based on a 2000 Calorie diet
Directions
Bring to a boil.
Add shrimp, and, if necessary, enough water to cover.
Let water come to a boil, then reduce heat to simmer.
Cover saucepan and let shrimp cook 3 to 5 minutes and no longer.
Drain and cool quickly.
Chef
