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.
Shrimp Stock
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 2-3 quarts
Ingredients
- 3 lbs of fresh shrimp, preferably with heads
- 2 TBSP butter
- 21/2 qts water
- 2 carrots
- 2 stalks celery
- 1 large onion
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp thyme
- ¼ tsp salt
- ½ tsp black peppercorns
- 4-5 sprigs parsley
- ½ lemon squeezed and added to pot
Instructions
- Peel shrimp, reserving heads and peelings in a large bowl. Roughly chop all vegetables. Melt 2 TBSP butter in a stock pot. Add shrimp shells and saute over medium to high heat, stirring constantly until they turn a beautiful pink color. Add all vegetables, herbs, seasonings and lemon juice and lemon. Add 2 1/2 quarts of water and bring the mixture to a boil. Reduce heat and simmer for 45-60 minutes. Place a sieve or strainer over a large bowl and pour stock through the sieve reserving the shrimp stock until needed. You may freeze the leftover stock and save it for your next seafood adventure that requires seafood stock.
- Recipe Type : All Recipes, Soups
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