Shrimp Courtbouillon with Rice

Health score
4%
Shrimp Courtbouillon with Rice
120 min.
10
164kcal

Suggestions


Welcome to a taste of the Bayou with our delightful Shrimp Courtbouillon! This delicious and aromatic dish is perfect for bringing friends and family together for a hearty lunch or dinner. With its roots steeped in Louisiana Creole cuisine, Courtbouillon showcases fresh shrimp nestled in a richly flavored tomato and vegetable broth, accented with a kick of cayenne pepper that will tantalize your taste buds.

Whether you're hosting a gathering or simply want to indulge in a comforting meal, this recipe serves up to 10 people, making it ideal for entertaining. The process may take about 120 minutes, but each step is an opportunity to experience the alluring aromas of sautéed vegetables and simmering flavors. Pair this dish with long-grain white rice to soak up every drop of the savory broth, and you'll be left with a satisfying meal that's sure to impress.

What sets this Shrimp Courtbouillon apart is not just its flavor, but also its nourishing qualities—offering a delightful balance of protein, healthy fats, and carbs. With only 164 calories per serving, it's a guilt-free way to treat yourself and your loved ones. So roll up your sleeves and get ready to create a dish that exudes warmth and hospitality, bringing a little taste of New Orleans right into your kitchen!

Ingredients

  • lb frangelico whole canned
  • 0.3 teaspoon ground pepper to taste
  • cups fish stock white
  • 0.3 cup flour all-purpose
  •  garlic clove minced
  • 0.8 cup bell pepper green finely chopped ()
  • cup onion finely chopped (1 medium)
  • 2.3 teaspoons salt 
  • 1.5 cups spring onion thinly sliced (from 2 bunches)
  • 1.3 lb shrimp peeled per lb), , reserving shells
  • 2.5 tablespoons butter unsalted
  • 2.3 cups water 
  • 0.7 cup rice long-grain white

Equipment

  • bowl
  • frying pan
  • sauce pan
  • ladle
  • pot
  • sieve

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan.
  6. 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.
  7. Let stand, covered, 5 minutes, then fluff with a fork.
  8. Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens.
  9. Divide rice among soup plates, then ladle in courtbouillon with shrimp.

Nutrition Facts

Calories164kcal
Protein38.34%
Fat22.3%
Carbs39.36%

Properties

Glycemic Index
26.72
Glycemic Load
8.31
Inflammation Score
-5
Nutrition Score
8.3391304728778%

Flavonoids

Luteolin
0.53mg
Isorhamnetin
0.8mg
Kaempferol
0.32mg
Myricetin
0.01mg
Quercetin
5.11mg

Nutrients percent of daily need

Calories:163.69kcal
8.18%
Fat:4.05g
6.23%
Saturated Fat:2.06g
12.9%
Carbohydrates:16.08g
5.36%
Net Carbohydrates:14.95g
5.44%
Sugar:1.44g
1.6%
Cholesterol:98.81mg
32.94%
Sodium:985.88mg
42.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.66g
31.32%
Vitamin K:32.5µg
30.95%
Phosphorus:189.82mg
18.98%
Copper:0.35mg
17.65%
Vitamin C:13.21mg
16.02%
Manganese:0.25mg
12.25%
Vitamin B3:2.21mg
11.07%
Potassium:360.81mg
10.31%
Calcium:96.33mg
9.63%
Magnesium:31.39mg
7.85%
Zinc:1.16mg
7.71%
Folate:25.52µg
6.38%
Iron:1.11mg
6.15%
Vitamin A:304.42IU
6.09%
Selenium:4.07µg
5.82%
Vitamin B6:0.1mg
4.8%
Vitamin B2:0.08mg
4.7%
Fiber:1.12g
4.49%
Vitamin B1:0.06mg
3.78%
Vitamin E:0.42mg
2.81%
Vitamin B12:0.13µg
2.13%
Vitamin B5:0.19mg
1.88%
Source:Epicurious