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.

Ingredients

4 serv.

lb shrimp, unshelled↗1 lb
Court Bouillon
onion, coarsely chopped↗1 cup
carrot, peeled and sliced into thin rounds (about 1 whole carrot)↗1⁄2 cup
sprigs fresh thyme↗4 sprigs
bay leaves↗2
large lemon, in thin half-round slices↗1⁄4
whole black peppercorn↗1 teaspoon
red pepper flakes (optional)↗1⁄8 teaspoon
salt↗1 teaspoon
dry white wine↗1 cup
water↗3 cups
For serving
melted butter
fresh lemon juice↗
coarsely cracked black pepper↗
salt↗

Step-by-step instructions

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 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.
4
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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App