Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
Letting the shrimp sit in the lukewarm broth made the shrimp very, very tough. Terrible recipe!