Peppa Shrimp – Court Bouillon Poached Shrimp
Chef Suzanne Barr teaches you how to make a Jamaican fave: peppa shrimp!
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Ingredients
1
box tiger prawns, with head-on (20-22 pcs per box)
1/2
gallon water
1
liter white wine
2
cups of orange juice
3
bay leaves
4
stalks celery, , cut medium dice
2
oranges, sliced 1.5 inch thick
1
leek, , sliced into 2 inch rounds
4
head fennel, , cut into medium dice
2
sprigs tarragon
2
carrots, , cut into medium dice
1
tablespoon, salt
Peppa Sauce
2
pcs pickled scotch bonnet, (quick pickle scotch bonnets reserve liquid for hot sauce)
1 1⁄2
cup court bouillon liquid
1⁄2
cup peeled garlic
1⁄3
cup smoked paprika
1⁄4
cup garlic powder
1⁄4
cup onion powder
1
teaspoon celery salt
1⁄4
cup orange juice
1⁄4
cup lemon juice
3
tablespoons lime juice
1
cup chopped parsley
Instructions
Instructions for prawns
- Fill large bowl with ice and water and place aside.
- Prepare all ingredients except prawns and place in large stock pot and bring to boil over medium high heat.
- Add prawns to pot and cook for 5-9 minutes or until shrimp turns pink be sure to check heads as they sometimes need additional time.
- Remove prawns and place in ice bath until ready to mix with sauce
- Place all ingredients into blender until combined into rich, red, saucy consistency. • Remove prawns from ice bath and place in bowl be sure there is no excess water. • Pour peppa sauce onto prawns and using gloves mix well until prawns or covered in sauce. • Garnish with curly scallions and chopped parsley. • Be sure to suck the head ... Enjoy!