Shrimp In Court Bouillon By Jacques Pepin Recipe 365

SHRIMP COURTBOUILLON WITH RICE

Shrimp Courtbouillon with Rice image

Categories Soup/Stew Fish Onion Rice Shellfish Tomato Appetizer Sauté Christmas Shrimp Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 first-course servings

Number Of Ingredients 13

Ingredients

1 (1-lb) can whole tomatoes in juice
5 cups white fish stock
1 1/4 lb medium shrimp in shell (31 to 35 per lb), peeled, reserving shells
2 1/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1/4 cup plus 1 tablespoon all-purpose flour
1 cup finely chopped onion (1 medium)
3/4 cup finely chopped green bell pepper (1/2 medium)
2 garlic cloves, minced
2 1/4 cups water
1/4 teaspoon cayenne, or to taste
2/3 cup long-grain white rice
1 1/2 cups thinly sliced scallion greens (from 2 bunches)

Steps:

Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.
Melt butter in a 6- to 7-quart heavy pot over moderately low heat, then add flour and cook roux, stirring constantly, until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes.
While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens.
Divide rice among soup plates, then ladle in courtbouillon with shrimp.

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

Ingredients

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

SHRIMP IN COURT BOUILLON BY JACQUES PEPIN RECIPE - (3.6/5)

Shrimp In Court Bouillon by Jacques Pepin Recipe - (3.6/5) image

Provided by sdnsd

Number Of Ingredients 17

Ingredients

• 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

Steps:

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.

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