December 2006 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• The Shells and tails from 2 lb. of Shrimp
• 1/2 Cup chopped Onion
• 1/4 Cup chopped Celery
• 2 Garlic Cloves
• 1 Lemon sliced
• 2 Fresh Bay Leaves
• 3 Sprigs Fresh Thyme
• 1 tsp. Black Peppercorns