The past week and a half has been hard core "trial time" at my firm. I feel really thankful that I'm at a place where we're encouraged to head down to the court and watch a master in action. Because the trial attorney? Man he is GOOD. He is so good in fact, that we won our case today! The jury deliberated for an hour and came back with a unanimous vote in our favor. Which is very rare.
I remember the first time the trial attorney started focusing on this case and had me break it down for him. He asked for my opinion on the case and I told him I thought we had a solid case, but it was going to be a hard sell to the jury. We all thought it was going to be a much closer case than it was.
After the verdict came down, we closed up the office and headed out to celebrate with the client. Which is the best part about having a small office and winning a trial. So it was a late night at the bar. I was planning on just doing a quick blog write-up with another quick shrimp dish, but check it out - it's already become a full fledged story with picture. You lucky people you!!!!
For those of you who are bored by boiling shrimp in plain old water, this is a very easy twist. Basically you cook the shrimp in a shrimp broth. You can also save the broth and turn it into a sauce or a "fish stock."
Shrimp in Court Bouillon (From the Fannie Farmer Cookbook)
4 Tbsp butter
1/3 cup chopped carrot
1/3 cup chopped onion
1/3 cup chopped celery
4 sprigs parsley
1/2 bay leaf
2 Tbsp vinegar
1 Tbsp salt
2 lbs raw unshelled shrimp
1. Melt the butter in a saucepan and cook carrots, celery, and onion for 3 minutes.
2. Add parsley, pepper, cloves, bay leaf, vinegar, salt, and 2 quarts of water. Bring to a boil.
3. Add the shrimp and cook for about 4 minutes. Drain, cool, and shell.