INGREDIENTS:

2 carrots

2 celery stalks with leaves

peppercorns

1/2 tsp salt

1 bay leaf

1 stick of butter

1/2 c Italian bread crumbs

1 c chopped onions

1 lemon

1 lb shrimp

INSTRUCTIONS:

Bring first 5 ingredients to boil in full pot of water. Add shrimp, boil again until pink (just a few minutes at most). Remove from heat and marinate shrimp 4-5 hrs in this water. Drain shrimp and cut into bite size pieces.

Melt butter and sauté onions. Add bread crumbs and shrimp. Stir and heat through - will be thick. Garnish with lemon juice. 2 servings.

Recipe courtesy of Katherine Meyer, thanks Katherine!