2011 Best Recipe

COUR T BOUILLON can be stored for up to 5 days, tightly covered, in the refrigerator or frozen for up to 2 months. MAKES ABOUT 1 QUART

INGREDIENTS:

2 cups dry white wine
3 sprigs dill
2 cups water
3 sprigs parsley
1 cup clam juice
5 whole peppercorns
3 small onions, peeled
1 tablespoon salt
3 bay leaves
1 teaspoon chopped oregano

PROCEDURE:

1. Place all of the ingredients in a large pan. Bring to a boil over high heat, reduce the heat to low, and simmer for 10 minutes.

2. Strain the court bouillon through a fine sieve into a large bowl. Return it to the pan for the Shrimp Bread Pudding, or cool, cover, and refrigerate until ready to use.

CHEESY SHRIMP BREAD PUDDING Mix 2 cups grated firm sheep’s milk cheese (such as Manchego, about 1⁄2 pound) with the Gruyère before adding to the dish.

CHILEAN CHUPE Increase the Tabasco sauce to 2 teaspoons. Add 2 teaspoons chopped oregano with the crabmeat. Spread half the shrimp mixture in the prepared baking dish. Top with a layer of 4 thinly sliced hard-boiled eggs, and then with the remaining shrimp mixture.

GREEK-INSPIRED SHRIMP BREAD PUDDING Omit the Gruyère and replace it with 2 cups diced feta (about 1⁄2 pound). Add 3 tablespoons capers, drained, and the grated zest of 1 lemon with the crabmeat.

HEARTY SEAFOOD BREAD PUDDING Add 1 pound of raw fish fillets (such as turbot or red snapper), cubed, with the crabmeat. Increase the cheese to 3 cups.

LOBSTER AND SHRIMP BREAD PUDDING Replace the crabmeat with 1 pound cooked lobster, chopped.

A RICH, SA TISFYING CASSEROLE, shrimp bread pudding can stand on its own as a main course or be served on a buffet with a standing rib roast and steamed greens. It’s even good cold the next day. MAKES 10 TO 12 SERVINGS

INGREDIENTS:

4 cups Court Bouillon (recipe follows), or 2 cups fish stock, plus 2 cups vegetable stock
3 pounds small shrimp (over 55 per pound), peeled and deveined, or medium shrimp (35 to 40 per pound), peeled, deveined, and cut in half
Three day-old 12-inch loaves French bread, cut into 1-inch slices
2 cups whole milk
2 large eggs 2 tablespoons paprika 1 teaspoon Tabasco sauce 3 tablespoons unsalted butter,
melted
1 pound crabmeat, picked over for shells and cartilage
2 cups Gruyère, shredded (about 1⁄2 pound)

PROCEDURE:

1. Bring the Court Bouillon to a simmer in a large saucepan over high heat. Add one-third of the shrimp and cook until pink, about 3 minutes. Remove with a slotted spoon or a strainer and place in a large bowl. Bring the court bouillon back to a simmer and repeat with the remaining shrimp in two batches. Set the shrimp aside.

2. Place the bread in a large bowl. Bring the court bouillon back to a boil and boil for 15 minutes, or until reduced by half. Remove the pan from the heat and add the milk. Pour over the bread and let soak for 1 hour.

3. Preheat the oven to 350°F. Generously butter a 6-quart casserole or 9 × 13-inch baking pan.

4. Crack the eggs into a medium bowl. Add the paprika and Tabasco sauce; beat lightly, just until the eggs are foamy.

5. Add the beaten eggs to the bread mixture, along with the shrimp, melted butter, crabmeat, and half of the cheese. Mix until well blended.

6. Spread the shrimp mixture into the prepared casserole and sprinkle the top with the remaining cheese. Bake for 30 minutes, or until hot, bubbly, and golden brown.