Shrimp Courtbouillon With Rice
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
40
Spice
54
Sweetness
50
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
5 cups
Fish Stock (white)2.25 tsps
Salt2.5 tbsps
Unsalted Butter2.25 cups
Water1 tsp
Cayenne (to taste)2 cup
White Rice (long-grain)Directions:
1
Drain tomatoes, reserving juice, and finely chop
2
Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes
3
Pour stock through a sieve into a bowl, discarding shells
4
(Stock will appear cloudy
5
) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl
6
Chill shrimp, covered, until ready to use
7
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
8
Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes
9
Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently
10
Reduce heat and simmer court bouillon, partially covered, 30 minutes
11
While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan
12
Add rice and remaining 1/4 teaspoon salt and return to a boil
13
Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes
14
Let stand, covered, 5 minutes, then fluff with a fork
15
Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes
16
Stir in scallion greens
17
Drain tomatoes, reserving juice, and finely chop
18
Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes
19
Pour stock through a sieve into a bowl, discarding shells
20
(Stock will appear cloudy
21
) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl
22
Chill shrimp, covered, until ready to use
23
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
24
Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes
25
Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently
26
Reduce heat and simmer court bouillon, partially covered, 30 minutes
27
While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan
28
Add rice and remaining 1/4 teaspoon salt and return to a boil
29
Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes
30
Let stand, covered, 5 minutes, then fluff with a fork
31
Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes
32
Stir in scallion greens
33
Divide rice among soup plates, then ladle in courtbouillon with shrimp
34
Divide rice among soup plates, then ladle in courtbouillon with shrimp