Shrimp Courtbouillon with Rice

Name: Shrimp Courtbouillon with Rice
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 454 grams whole tomatoes in juice; 0 teaspoons cayenne, or to taste; 1 liters white fish stock; 59 milliliters all-purpose flour; 2 garlic cloves, minced; 177 milliliters finely chopped green bell pepper (1/2 medium); 237 milliliters finely chopped onion (1 medium); 2 teaspoons salt; 355 milliliters thinly sliced scallion greens (from 2 bunches); 567 grams shrimp in shell (31 to 35 per lb), peeled, reserving shells; 3 Tbsps unsalted butter; 532 milliliters water; 158 milliliters long-grain white rice

You can never have too many main course recipes, so give Shrimp Courtbouillon with Rice From preparation to the plate, this recipe takes about 2 hours. It is a good option if you're following a pescatarian diet.

Instructions

Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes.

Ingredients you will need

Tomato

Pasta Shells

Shrimp

Juice

Stock

Equipment you will use

Sauce Pan

Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.

Ingredients you will need

Pasta Shells

Shrimp

Stock

Salt

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Peanut Butter

Butter

All Purpose Flour

Equipment you will use

Pot

Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes.

Ingredients you will need

Tomatoes In Juice

Bell Pepper

Bouillon

Ground Cayenne Pepper

Garlic

Onion

Stock

Water

Salt

While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add rice and remaining 1/4 teaspoon salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Frying Pan

Let stand, covered, 5 minutes, then fluff with a fork.

Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens.

Ingredients you will need

Green Onions

Shrimp

Divide rice among soup plates, then ladle in courtbouillon with shrimp.

Ingredients you will need

Shrimp

Rice

Soup

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

454grams

whole tomatoes in juice 0teaspoons

cayenne, or to taste 1liters

white fish stock 59milliliters

all-purpose flour 2

garlic cloves, minced 177milliliters

finely chopped green bell pepper (1/2 medium)237milliliters

finely chopped onion (1 medium)2teaspoons

salt 355milliliters

thinly sliced scallion greens (from 2 bunches)567grams

shrimp in shell (31 to 35 per lb), peeled, reserving shells 3Tbsps

unsalted butter 532milliliters

water 158milliliters

long-grain white rice

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.