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Ingredients
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Court Bouillon
Shrimp
Method
Preparing Court Bouillon
- 1
Make the Court Bouillon
In a large pot, combine water, chopped carrots, chopped celery, quartered onion, smashed garlic cloves, bay leaves, black peppercorns, fresh thyme, lemon slices, and salt.
- 2
Simmer the Mixture
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld.
- 3
Strain the Bouillon
After simmering, strain the court bouillon through a fine mesh sieve into a separate bowl or pot to remove the solids. Discard solids and keep the liquid warm.
Cooking the Shrimp
- 4
Poach the Shrimp
Add the large shrimp to the warm court bouillon. Allow the shrimp to poach for about 3-5 minutes or until they turn pink and opaque.
- 5
Drain the Shrimp
Using a slotted spoon, remove the shrimp from the court bouillon and transfer them to a plate lined with paper towels to drain.
- 6
Serve
Arrange the poached shrimp on a serving platter. Serve with lemon wedges and cocktail sauce on the side.