Jacques Pepin Family Style Shrimp

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Buy the large (26-30 per pound) or the jumbo (12-16 per pound) shrimp for this recipe. Jaques indicates this recipe serves 4 as a first course. I double it and use it as our meal with crusty french bread and maybe a leafy green salad.

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Steps

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Rinse the shrimp before cooking.

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Put all the court bouillon ingredients into a large stainless-steel saucepan.

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Bring to a boil , then cover and cook 10 to 15 minutes , at a gentle boil.

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Add the shriimp all at once , stir to mix them into the broth , and bring it back to a boil over high heat.

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Cove the pan and cook for only 10 seconds , then remove from the heat.

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Let the shrimp cool in the covered pan of broth to lukewarm.

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To serve family-style , turn both the shrimp and court bouillon , while still warm , into a large seving bowl.

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Into the meled butter stir fresh lemon juice , cracked black pepper , and pinches of salt , to taste.

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Provide everyone with a bowl for shrimp shells and a nearby ramekin of flavored butter.

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Ingredients

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shrimp, onion, carrot, fresh thyme, bay leaves, lemon, whole black peppercorn, red pepper flakes, salt, dry white wine, water, butter, fresh lemon juice, black pepper