Name: Shrimp Courtbouillon with Rice
Cook time: 1 1/4 hr
Total time: 2 hr (includes making fish stock)
Yield: Makes 10 first-course servings
Ingredients: 1 (1-lb) can whole tomatoes in juice; 5 cups white fish stock; 1 1/4 lb medium shrimp in shell (31 to 35 per lb), peeled, reserving shells; 2 1/4 teaspoons salt; 2 1/2 tablespoons unsalted butter; 1/4 cup plus 1 tablespoon all-purpose flour; 1 cup finely chopped onion (1 medium); 3/4 cup finely chopped green bell pepper (1/2 medium); 2 garlic cloves, minced; 2 1/4 cups water; 1/4 teaspoon cayenne, or to taste; 2/3 cup long-grain white rice; 1 1/2 cups thinly sliced scallion greens (from 2 bunches)

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Shrimp Courtbouillon with RiceMikkel Vang

Recipe notes

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