Best Shrimp In Court Bouillon By Jacques Pepin Recipes

Jacques Pepin Family-Style Shrimp image

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

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

Provided by sdnsd

Number Of Ingredients 17

• 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.