Simple Appetizers: Jumbo Prawns in Court Bouillon

Court Bouillon poached prawns

Ingredients:

20 jumbo prawns, chilled, peeled and deveined

2 white onions, sliced

6 celery stalks, chopped

1 leek, chopped

1 carrot, chopped

3 bay leaves, crushed

1 tsp. thyme

1 tsp. whole peppercorns

4 Tbsp. kosher salt

2 qt. water

1 ¾ qt. chicken stock

1 cup white table wine

lemon wedges (garnish)

Method:

In a large kettle, place all ingredients except for prawns.  Bring to a boil, then reduce heat and simmer for one hour until liquid is reduced.  Refrigerate until almost chilled.

In a large serving bowl, arrange prawns and drizzle court bouillon over entire plate and serve as an appetizer.

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