Shrimp Court Bouillon Recipe

I have fond memories of sitting at my grandma’s kitchen table as a child eating piles of classic shrimp cocktail on New Year’s Eve. While I still look forward to the classic on special occasions and Sunday dinners, my updated version of the recipe might forever change how you enjoy this appetizer at home. Start with raw, rather than pre-cooked shrimp, and simmer the highly flavored broth before adding the shrimp. The inspiration for the sauce stems from a visit to Joe’s Stone Crab in South Beach Miami. They sure know how to serve chilled shellfish!

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1. Combine wine, 3 cups (710 ml) water, onion, leek, celery, squeezed lemon and juice, peppercorns, coriander, parsley, salt and thyme in medium pot. Bring to a boil over high heat,  reduce heat and simmer 30 minutes. Remove solids from liquid with a slotted spoon or strainer and discard the solids.

Champagne Shrimp On Endive

2. Bring broth back to a boil, remove from heat, and immediately add shrimp. Set timer for 5 minutes, or longer for larger shrimp. When time is up, cut a piece in half and check to make sure it is opaque in the center, not grey or translucent. Add 4 cups ice to pot to cool shrimp until ice melts. Lift shrimp out of broth and drain, but do not rinse. Toss in olive oil and flaked salt. Store chilled until ready to serve. Combine and whisk all sauce ingredients. Serve over ice with sauce and lemon wedges. Shrimp and dip may be stored in the refrigerator for up to 2 days.

Nutrition Facts (per serving): Calories 101, Total fat 5 g, Saturated fat 0 g, Trans fat 0 g, Sodium 274 mg, Cholesterol 108 mg, Total carbohydrates 2 g, Fiber 0 g, Protein 11 g, Iron 11% DV, Calcium 2% DV, Vitamin A 2% DV, Vitamin C 2% DV

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Creole Seafood Courtbouillon — Beyond The Bayou

2. Bring broth back to a boil, remove from heat, and immediately add shrimp. Set timer for 5 minutes, or longer for larger shrimp. When time is up, cut a piece in half and check to make sure it is opaque in the center, not grey or translucent. Add 4 cups ice to pot to cool shrimp until ice melts. Lift shrimp out of broth and drain, but do not rinse. Toss in olive oil and flaked salt. Store chilled until ready to serve. Combine and whisk all sauce ingredients. Serve over ice with sauce and lemon wedges. Shrimp and dip may be stored in the refrigerator for up to 2 days.

Nutrition Facts (per serving): Calories 101, Total fat 5 g, Saturated fat 0 g, Trans fat 0 g, Sodium 274 mg, Cholesterol 108 mg, Total carbohydrates 2 g, Fiber 0 g, Protein 11 g, Iron 11% DV, Calcium 2% DV, Vitamin A 2% DV, Vitamin C 2% DV

GET MY FREE CLEAN EATING GROCERY LIST This is the EXACT list of foods I buy and feed my family to create delicious, nourishing, whole-food meals. You'll also receive my monthly newsletter.

Creole Seafood Courtbouillon — Beyond The Bayou

2. Bring broth back to a boil, remove from heat, and immediately add shrimp. Set timer for 5 minutes, or longer for larger shrimp. When time is up, cut a piece in half and check to make sure it is opaque in the center, not grey or translucent. Add 4 cups ice to pot to cool shrimp until ice melts. Lift shrimp out of broth and drain, but do not rinse. Toss in olive oil and flaked salt. Store chilled until ready to serve. Combine and whisk all sauce ingredients. Serve over ice with sauce and lemon wedges. Shrimp and dip may be stored in the refrigerator for up to 2 days.

Nutrition Facts (per serving): Calories 101, Total fat 5 g, Saturated fat 0 g, Trans fat 0 g, Sodium 274 mg, Cholesterol 108 mg, Total carbohydrates 2 g, Fiber 0 g, Protein 11 g, Iron 11% DV, Calcium 2% DV, Vitamin A 2% DV, Vitamin C 2% DV

GET MY FREE CLEAN EATING GROCERY LIST This is the EXACT list of foods I buy and feed my family to create delicious, nourishing, whole-food meals. You'll also receive my monthly newsletter.

Creole Seafood Courtbouillon — Beyond The Bayou