Ingredients
- 12 cups water
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 lemon, halved
- 1/2 onion, preferably Vidalia, peeled
- 2 bay leaves, preferably fresh
- 1 tablespoon coarse salt, plus more to taste
- 1 1/2 pounds unshelled large shrimp (21-25 count)
- 1/2 cups extra-virgin olive oil
- Juice of 2 lemons
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 baguette, sliced 1/4 inch thick for accompaniment
How to Make
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Step 1: To poach the shrimp, in a large pot, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 T salt.
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Step 2: Bring to a boil over high heat, then decrease heat to low and simmer gently for about 10 minutes to make a flavorful court-bouillon.
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Step 3: Return the heat to high and bring mixture to a rolling boil.
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Step 4: Add the shrimp and boil until the shells are pink and the meat is white, 1-2 minutes. (Do not overcook).
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Step 5: Drain the shrimp in a colander.
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Step 6: As soon as the shrimp are just cool enough to touch, peel and devein.
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Step 7: To dress the shrimp, while they are still warm, place them in a large bowl with the olive oil, lemon juice.
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Step 8: Toss to coat, then season with salt & pepper.
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Step 9: Marinate the shrimp at room temperature for at least 30 minutes and up to 1 hour before serving.
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Step 10: Add the chopped parsley and adjust for seasoning with salt & pepper.
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Step 11: Serve the shrimp on baguette slices, drizzled with some of the juices.
We hope you enjoy this recipe!
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