Shrimp Courtbouillon with Rice

Ingredients

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

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