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 from our apartment, 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.
