Shrimp In Court Bouillon by Jacques Pepin
Buy the large or the jumbo (12-16 per pound) shrimp for this recipe. Jaques indicates this recipe serves 4 as a first course. I double it and use it as our meal with crusty french bread and maybe a leafy green salad.
- • 1 lb shrimp, unshelled
- Court Bouillon
- • 1 cup onion, coarsely chopped
- • 1/2 cup carrot, peeled and sliced into thin rounds (about 1 whole carrot)
- • 4 sprigs fresh thyme
- • 2 bay leaves
- • 1/4 large lemon, in thin half-round slices
- • 1 teaspoon whole black peppercorn
- • 1/8 teaspoon red pepper flakes (optional)
- • 1 teaspoon salt
- • 1 cup dry white wine
- • 3 cups water
- For serving
- • melted butter
- • fresh lemon juice
- • coarsely cracked black pepper
- • salt
1. Rinse the shrimp before cooking.
2. Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil.
3. Add the shrimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cover the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm.
4. To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large serving bowl. Into the melted butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste.
5. For shrimp cocktail, peel and devein shrimp add shells to broth. Cool and serve with cocktail sauce.