Marinated Maine Shrimp in Artichoke Bottoms

Name: Marinated Maine Shrimp in Artichoke Bottoms
Cuisine: France
Ingredients: Cilantro leaves; 2 orange bell peppers, peeled, seeded, and slivered; 2 red bell peppers, peeled, seeded, and slivered; 6 large artichoke bottoms, cooked in water to cover until tender; 6 large artichoke bottoms, cooked in water to cover until tender; 2 tablespoons chopped cilantro leaves; 1 teaspoon untoasted Szechuan peppercorns, finely chopped to powder; 2 scallions, finely sliced; ⅔ cup corn or sunflower oil; ⅔ cup corn or sunflower oil; 2 teaspoons regular or hot sesame oil or to taste; 2 tablespoons sweet rice vinegar; ½ teaspoon peeled and grated fresh ginger or more, to taste; 2 tablespoons hoisin sauce; 1 tablespoon dark soy sauce; 1 recipe Court Bouillon for Shrimp with cilantro stems added; 1 recipe Court Bouillon for Shrimp with cilantro stems added; 4 pounds Maine shrimp in their shells; Salt

Preparation info

FFR—
6
first-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A tad time-consuming to peel the shrimp but very delicious—and also fine using already cooked shrimp. For a full luncheon or summer dinner course, double the ingredients. Only one pound of shelled cooked tiny shrimp is necessary for this recipe.

Ingredients

1 recipe Court Bouillon for Shrimp with cilantro stems added
4 pounds Maine shrimp in their shells

Europe
France
Fish course
Lunch
Dinner
Pescatarian
Summer

Method

Bring the court bouillon to a boil in a large pot. Rinse the shrimp in water salted with 1½ teaspoons per quart, then drain in a colander and add to the court bouillon. Bring back to a boil, then take the pot off the heat and let the shrimp cool in the court bouillon.

While the shrimp cool, p