Shrimp Courtbouillon with Rice Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

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 tsp salt
2 1/2 tbsp unsalted butter
1/4 cup plus 1 tbsp 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 tsp cayenne , or to taste
2/3 cup long- grain white rice
1 1/2 cups thinly sliced scallion greens (from 2 bunches)

Directions:

Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.
Melt butter in a 6- to 7-quart heavy pot over moderately low heat, then add flour and cook roux, stirring constantly, until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes.
While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens.
Divide rice among soup plates, then ladle in courtbouillon with shrimp.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	252.58 Kcal (1058 kJ)
Calories from fat	133.7 Kcal
		% Daily Value*
Total Fat	14.86g	23%
Cholesterol	41.68mg	14%
Sodium	1362.34mg	57%
Potassium	396.98mg	8%
Total Carbs	23.07g	8%
Sugars	2.99g	12%
Dietary Fiber	1.53g	6%
Protein	8.17g	16%
Vitamin C	18.3mg	30%
Vitamin A	0.2mg	6%
Iron	3.3mg	18%
Calcium	47.4mg	5%

Amount Per 100 g
Calories	79.2 Kcal (332 kJ)
Calories from fat	41.92 Kcal
		% Daily Value*
Total Fat	4.66g	23%
Cholesterol	13.07mg	14%
Sodium	427.16mg	57%
Potassium	124.47mg	8%
Total Carbs	7.23g	8%
Sugars	0.94g	12%
Dietary Fiber	0.48g	6%
Protein	2.56g	16%
Vitamin C	5.7mg	30%
Vitamin A	0.1mg	6%
Iron	1mg	18%
Calcium	14.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Crawfish Etouffee Like Maw-Maw Used to Make

Butter, All-purpose flour, Onions, minced and 7 more..
Mexican Rice

Butter, Grain rice, Onion, chopped and 16 more..
Mexican Rice

Butter, Grain rice, Chopped onion and 7 more..
Cajun Chicken Stew

Vegetable oil, Chicken, cut into serving pieces, Salt and 8 more..
Cajun Chicken Stew

Vegetable oil , to 6, Chicken, cut into serving pieces and 9 more..
Hearty Taco Casserole

Uncooked brown rice, Water , plus, Water, divided and 17 more..
Seafood Gumbo

Ground cayenne pepper, Ground white pepper and 18 more..
Emeril's Shrimp Etouffee

Unsalted butter, All-purpose flour, Onions, chopped and 12 more..