Jacques Pepin Family Style Shrimp Recipes

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JACQUES PEPIN FAMILY-STYLE SHRIMP



Jacques Pepin Family-Style Shrimp image

Buy the large (26-30 per pound) 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.

Provided by ctrmom

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb shrimp, unshelled
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
melted butter
fresh lemon juice
coarsely cracked black pepper
salt

Steps:

  • Rinse the shrimp before cooking.
  • 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.
  • Add the shriimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cove 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.
  • To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large seving bowl. Into the meled butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. Provide everyone with a bowl for shrimp shells and a nearby ramekin of flavored butter.

Nutrition Facts : Calories 184.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 220.9, Sodium 852.5, Carbohydrate 7.6, Fiber 1.3, Sugar 2.9, Protein 24.3

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