1 pound raw shrimp
\n1\/2 C. dry white wine
\n1\/2 C. water
\n2 bay leaves, broken in half
\n2 scallions, sliced
\n1\/4 C. lemon juice
\n1 tsp. tarragon
\n1 T. Worcestershire sauce
\nDash of salt
\nDash of pepper
\nDash of hot pepper sauce
\n1 T. olive oil<\/p>\n
Peel and devein shrimp leaving tails on. In a deep non-reactive skillet or saucepan, combine wine, water, and bay leaves. Heat to boiling. Add shrimp and cook 3 to 4 minutes. Drain, reserving broth. Discard bay leaves. In a bowl, combine reserved shrimp stock with scallions, lemon juice, tarragon, Worcestershire, salt, pepper, hot sauce, and olive oil. Stir well. Add shrimp and toss to coat evenly. Cover bowl and refrigerate, tossing occasionally, for 24 hours, or up to 3 days.<\/p>\n
Yield: 5 Servings
\nCalories: 104<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pound raw shrimp 1\/2 C. dry white wine 1\/2 C. water 2 bay leaves, broken in half 2 scallions, sliced 1\/4 C. lemon juice 1 tsp. tarragon 1 T. Worcestershire sauce Dash of salt Dash of pepper Dash of hot pepper sauce 1 T. olive oil Peel and devein shrimp leaving tails on. In a deep non-reactive skillet or saucepan, combine wine, water, and bay leaves. Heat to boiling. Add shrimp and cook 3 to 4 minutes. Drain, reserving…<\/p>\n