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Court Bouillon

Recipe Source by the Perdue Farms Culinary Team

Court Bouillon

Recipe Source by the Perdue Farms Culinary Team
The perfect way to boil shrimp! Flavor-infused liquid is best for poaching shrimp and other seafood.

Recipe Quick Facts

Prep
20
Minutes .
Cook
32
Minutes .
Makes
4
Servings .
The link to Court Bouillon has been copied

Ingredients

Ingredients

  • 4 cups water
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 garlic cloves, smashed
  • 1 lemon, sliced
  • 1 bay leaf
  • 10 black peppercorns
  • 1 teaspoon salt
  • 1/4 cup white wine vinegar or lemon juice
  • 1 pound uncooked shrimp

Made with Our

1-lb. bag of deveined, EZ-peel shell- and tail-on uncooked shrimp

Your Price

$17.99 Each
avg/ea

Step 1

Step 1

In a large pot, combine water, onion, carrots, celery, garlic cloves, lemon slices, bay leaf, peppercorns, salt and vinegar or lemon juice.

Step 2

Step 2

Bring mixture to a boil over medium-high heat.

Step 3

Step 3

Reduce heat to low and let court bouillon simmer for about 20 to 30 minutes. This will allow the flavors to infuse into the liquid.

Step 4

Step 4

Using a fine-mesh sieve or cheesecloth, strain court bouillon to remove solids. Discard solids.

Step 5

Step 5

Return mixture to pot and bring to a boil, add shrimp and boil for two minutes or until shrimp color turns from grey to light pink. When cooked through, shrimp should reach an internal temperature of 145 F. Drain shrimp, plate and serve.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS