Court Bouillon Poached Shrimp with Creamy Dijon Sauce Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

December 13, 2011 • 1 comment

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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Court Bouillon Poached Shrimp with Creamy Dijon Sauce Recipe

For shrimp:

2 cups (475 ml) dry white wine, such as Chardonnay

1 small onion, sliced

1 small leek, sliced (white and pale green parts only)

2 celery stalks, sliced

1 lemon, cut in half

1 tablespoon (5 g) whole black or white peppercorns

1 tablespoon (5 g) whole coriander

5 parsley stems

1/2 teaspoon sea salt

1 fresh thyme sprig or 1/4 teaspoon dried thyme leaves

1 1/2 pound (680 g) peeled, deveined, tail-on fresh or raw shrimp (21/25 count or larger, about 30 shrimp)

1/2 teaspoon extra-virgin olive oil

1/8 teaspoon flaked sea salt

lemon wedges for garnish

For sauce:

1/2 cup (115 g) olive oil mayonnaise

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon reduced-sodium Worcestershire sauce

1/2 teaspoon steak sauce

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.

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.

Prep time: 15 minutes

Cook time: 35 minutes

Makes 6 servings, 5 shrimp and 1 tablespoon sauce each

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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Court Bouillon Poached Shrimp with Creamy Dijon Sauce

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: December 13, 2011

• Yield: 30 shrimp, 6 tablespoons sauce (6 Servings)
• Prep: 15 mins
• Cook: 35 mins
• Ready In: 50 mins

Updated version of shrimp cocktail using a highly flavored broth to cook raw shrimp in.

Ingredients

• 2 cups (475 ml) dry white wine such as Chardonnay
• 1 small onion, sliced
• 1 small leek, sliced (white and pale green parts only)
• 2 celery stalks, sliced
• 1 lemon cut in half
• 1 tablespoon (5 g) whole black or white peppercorns
• 1 tablespoon (5 g) whole coriander
• 5 stems parsley
• 1/2 teaspoon sea salt
• 1 sprig fresh thyme or 1/4 teaspoon dried thyme leaves
• 1 1/2 pounds (680 g) peeled, deveined, tail-on fresh or raw shrimp (21/25 count or larger, about 30 shrimp)
• 1/2 teaspoon extra-virgin olive oil
• 1/8 teaspoon flaked sea salt
• lemon wedges for garnish
• 1/2 cup (115 g) olive oil mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon reduced-sodium Worcestershire sauce
• 1/2 teaspoon steak sauce

Instructions

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.
   
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.
   

• Cuisine: American
• Course: Appetizer
• Skill Level: Moderate