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Shrimp stock
Posted on 9/19/14 at 11:37 am
Posted on 9/19/14 at 11:37 am
is boiling raw shells a no no? or should I cook them a little in some oil?
Posted on 9/19/14 at 11:39 am to mpar98
I boil raw shells all the time. Makes a good strong roux. I get my seafood place to save their shells for me from peeling shrimp and then I make the stock.
You can roast the shells if you like or brown them a bit in a skillet. I've never done that except when making a lobster bisque with the lobster shells.
You can roast the shells if you like or brown them a bit in a skillet. I've never done that except when making a lobster bisque with the lobster shells.
Posted on 9/19/14 at 11:46 am to mpar98
Raw shells and heads if you have them.
Posted on 9/19/14 at 11:49 am to Gris Gris
How long do you boil your shells? Do you add anything else while creating the stock?
Posted on 9/19/14 at 11:52 am to OTIS2
quote:
Raw shells and heads if you have them.
Posted on 9/19/14 at 11:57 am to convertedtiger
Boil as long as you want, but the longer you go, you get more of that orange soot to strain
Posted on 9/19/14 at 12:02 pm to convertedtiger
I don't put anything else in it when I'm using it for gumbo. I'll be seasoning my gumbo, so it doesn't need anything else, but you can certainly add onions, garlic, celery and some peppercorns if you like. All of that is in my gumbo, so I don't complicate with other things and it's easier to strain without it.
I don't simmer a seafood stock as long as I do a poultry stock. The flavor from shrimp shells goes pretty quickly. You may need to reduce it if you want a stronger flavor once you strain. I go at least 30 minutes, but not much longer.
I shouldn't have used the word "boil" above because I don't boil the shells.
Otis is right about using heads if you have them and fatty heads are even better. The heads will make a much stronger stock flavor.
I don't simmer a seafood stock as long as I do a poultry stock. The flavor from shrimp shells goes pretty quickly. You may need to reduce it if you want a stronger flavor once you strain. I go at least 30 minutes, but not much longer.
I shouldn't have used the word "boil" above because I don't boil the shells.
Otis is right about using heads if you have them and fatty heads are even better. The heads will make a much stronger stock flavor.
Posted on 9/19/14 at 12:03 pm to Gris Gris
20 minutes is all I go for shrimp....and I do "toast" the heads in a little oil in the stockpot w/some aromatics before adding water to make the stock.
Posted on 9/19/14 at 12:23 pm to Gris Gris
Ok, good deal. Yeah I bring my stock up to almost boiling then turn it down to simmer for about 30-45 minutes. Do add a little garlic and salt to the stock though. To me, it seems to add more depth. Besides, I like the way it smells. I always use the heads too. I was just wondering what others are doing.
Posted on 9/19/14 at 12:32 pm to convertedtiger
I don't salt stock. Obviously, it makes the stock taste better, but I'm adding it to gumbo and the meats have salt already, so I don't want to risk oversalting. I don't salt until the gumbo is almost ready and I've checked the salt content several times.
Posted on 9/19/14 at 12:40 pm to Gris Gris
I only add it to the stock and even then it's not much. Just enough to know it's there. I make a ton when I make it and freeze what I don't use. It's one of those, "my mom did it this way, so that's the way I do it" kind of things honestly.
Posted on 9/19/14 at 12:47 pm to OTIS2
quote:
Raw shells and heads if you have them
I put that stock in Ice cube trays and pop them into a zip- lock once frozen
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