Shrimp Stock

shrimp stock

Stocks.One of the essential foundational pieces to making a mediocre recipe suddenly become more complex and alive with flavors. I use this shrimp stock for seafood gumbo, shrimp creole, corn and shrimp soup and many other seafood recipes. With the exception of a few minor differences, the same techniques can be used when making chicken stock, fish stock and beef stock. Whenever anyone asks “why doesn’t my shrimp creole taste like this?” The answer is invariably found in the stock.

Related Recipes