2 tablespoons of water
2 tablespoons of dry white wine
2 teaspoons of salt
a few drops of pepper sauce
2 sprigs of parsley
6 whole peppercorns (in grain)
2 sprigs of rosemary
1 tablespoon of chopped parsley with leaves
6 sprigs of thyme
1 kg of raw shrimp, peeled and deveined
2 tablespoons of water
2 tablespoons of dry white wine
2 teaspoons of salt
a few drops of pepper sauce
2 sprigs of parsley
6 whole peppercorns (in grain)
2 sprigs of rosemary
1 tablespoon of chopped parsley with leaves
6 sprigs of thyme
1 kg of raw shrimp, peeled and deveined
Combine all the ingredients, except the shrimp, and bring to a boil
When it reaches a boil again, add the shrimp and let it simmer
Cook over low heat for 6 minutes
Let the shrimp cool in the liquid
Refrigerate and let it sit for at least 4 hours
Drain well
Skewer each shrimp on a toothpick or skewer and serve as an appetizer.
