Court Bouillon for Shrimp

This same court bouillon can be used to poach scallops and is good enough to use as the base for a sauce. Keep frozen between poachings and renew with smaller amounts of water, clam juice, and wine in the same proportions as in this recipe. (See the theory of court bouillon). If an herb is going to be used in the dressing or sauce accompanying the shrimp dish, add its chopped stems to the court bouillon.