Jaques Pepin Shrimp recipe

 I grew up in a working class community in Kansas City called Strawberry Hill. It is on the high bluffs above the Kansas River. Cattycorner across the street there was a tavern that served food and welcomed children and women. ( Unlike most beer joints at that time in the area) Once in a while Dad would take us over there for shrimp.  That shrimp tasted a lot like this French recipe which is cooked in a vegetable stock then left to cool in the stock, adding its flavor to the shrimp and turning the broth  into consommé of shrimp.  I decided to serve it with rice and some broth and corn on the cob. 

SHRIMP Jaques Pepin ≈ La Methode © 1979 p. 74-75+

Make stock with water, onions, carrots, thyme. bay leaf, parsley, celery & black peppercorns.

 Bring stock barely to a boil.  Place shrimp in stock and gently simmer 10 minutes or until they turn white. Remove from heat and let sit for about an hour to absorb flavors of the stock.  Peel shrimp, leaving on tails.

The leftover stock can be used as a consommé of shrimp or a soup.