Best Shrimp Courtbouillon With Rice Recipes

THE COURT-BOUILLON

The court-bouillon image

Provided by Craig Claiborne

Categories dinner, easy, soups and stews, appetizer

Time 40m

Yield About 16 cups

Number Of Ingredients 14

Ingredients

2 or 3 carrots, about 1/3 pound
1 leek, about 1/4 pound
3 ribs celery, about 1/4 pound, trimmed
1 small onion, about 1/4 pound, peeled and chopped
12 tail ends of parsley
1/2 teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
12 cups water

Steps:

Peel carrots and cut into chunks. Put in saucepan.
Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.
Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2094 milligrams, Sugar 4 grams

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.

Provided by Red_Apple_Guy

Categories Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

Steps:

Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
Cook veggies in butter until tender.
Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
Add bay leaves.
Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
Simmer 20 minutes.
Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
Adjust seasonings to taste.
Serve with rice in bowl.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4

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.