- 1 onion
- 3 cups water
- 1 cup dry white wine
- 1 bay leaf
- 2 teaspoons salt
- 1/2 teaspoon black peppercorns
- 32 large shrimp (about 1 1/2 pounds)
- 1 teaspoon caraway seeds
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon sugar
- 3 tablespoons olive oil
- 2 bunches watercress
- 3 Belgian endives
- In a kettle simmer court bouillon ingredients 30 minutes.
- Bring court bouillon to a boil and add shrimp. Boil shrimp until just cooked through, about 2 minutes. Drain shrimp in a large sieve set over a bowl and cool completely. Shell shrimp.
- With a mortar and pestle or in a cleaned electric coffee/spice grinder finely crush or grind caraway seeds. In a bowl whisk together caraway, vinegar, sugar, and salt and pepper to taste until sugar is dissolved and whisk in oil until emulsified. Add shrimp and toss to coat.
- Discard coarse stems from watercress and break remainder into bite-size sprigs. Halve endives and core. Cut endives lengthwise into 1/4-inch-thick strips and add with watercress to shrimp mixture, tossing to combine well.