Shrimp Courtbouillon with Rice

Shrimp Courtbouillon with Rice
Photo by Mikkel Vang

Ingredients

  • 1 ¼ pounds medium shrimp in shell (31 to 35 per lb), peeled, reserving shells
  • 5 cups all-purpose flour
  • ¾ cup green bell pepper
  • 2 ¼ teaspoons salt
  • 2 ½ tablespoons unsalted butter
  • 2 garlic cloves
  • 2 ¼ cups water
  • + 6 more ingredients
    • 2/3 cup long-grain white rice
    • 1 cup onion
    • ¼ teaspoon cayenne
    • 1 ½ cups scallion greens
    • 1 1-lb can whole tomatoes
    • 5 cups white fish stock

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. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/...

View full recipe at Epicurious

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