- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Shrimp stock
Posted on 8/24/16 at 8:03 am to LSUballs
Posted on 8/24/16 at 8:03 am to LSUballs
Good deal thanks for all the info. I'll boil it up tonight probably. Would you split up the heads to be able to use more water or just use that whole pot full. It's probably 10lbs of heads I'd bet...came off 45lbs of shrimp.
2
Posted on 8/24/16 at 8:07 am to NOLAGT
Man I would think you could make a hell of a lot of stock with that. The heads/shells off 4-5 lbs of shrimp make enough stock to fill a gallon ziplock. You could make a ton. But keep in mind that it will go bad even in the freezer after several months.
Posted on 8/24/16 at 8:20 am to glassman
quote:
Not heating or roasting the protein in question means a person is making a broth, not a stoc
I thought the difference was based on what parts of the animal is used.
Stock is more bones; broth has more meat/odd parts + veggies
This post was edited on 8/24/16 at 8:22 am
Posted on 8/24/16 at 8:23 am to Dire Wolf
quote:
What is the difference between stocks and broths? Let’s lay out the facts right up front:
— A stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.
— A broth is a liquid in which meat has been cooked. A broth may be flavorful, but without bones there will never be substantial body.
In the home kitchen producing a pure “stock” is difficult because getting bones spotless is a tough proposition. And so we usually make chicken or turkey stocks, which, since they usually have a fair amount of meat still clinging to them, are really hybrids with characteristics of broths and stocks, which is fine but not quite as flavor-neutral as what restaurants generally use.
-Alton Brown
Posted on 8/24/16 at 9:07 am to LSUballs
I try to limit the simmering time to no more than 25 minutes. After that, it seems you get a cloudy/gritty substance in the stock. You can cook it longer if you want - you'll just have an extra step to filter out the grit.
Posted on 8/24/16 at 9:17 am to LSUballs
Thats what im thinking that I can make a bunch. I may brake it up in a few pots.
So let me ask this...would it last longer if I vacuum packed (or submerged in water) the heads and froze them...then pulled some out when I was in need of making a stock? Or would the heads go bad too? I mean you can freeze whole shrimp for a long time...why would the stock go bad frozen?
Another thought is once I have the stock I can make a few things like stews and gumbos and then freeze them to make it all last longer?
I was going to run it through a mesh strainer and then probably cheese cloth.
So let me ask this...would it last longer if I vacuum packed (or submerged in water) the heads and froze them...then pulled some out when I was in need of making a stock? Or would the heads go bad too? I mean you can freeze whole shrimp for a long time...why would the stock go bad frozen?
Another thought is once I have the stock I can make a few things like stews and gumbos and then freeze them to make it all last longer?
I was going to run it through a mesh strainer and then probably cheese cloth.
This post was edited on 8/24/16 at 9:18 am
Posted on 8/24/16 at 9:39 am to NOLAGT
quote:
10lbs of heads I'd bet...came off 45lbs of shrimp.
You probably have closer to 20-22 lbs. If you peel a shrimp, half of it is shell and head.
Posted on 8/24/16 at 11:55 am to glassman
So because I'm not using shrimp "bones" you call it a broth? Shellfish have their bones on the outside my friend. What I described is definitely a stock. I have been a chef for the past 18 years so I just might know what I'm talking about. 
Posted on 8/24/16 at 11:59 am to Demigawd
and for the record you don't have to roast the shells to make it a stock, although it does help with richness and depth of flavor.
Posted on 8/24/16 at 12:03 pm to CHEDBALLZ
Just might be...I didnt want to sound like a wuss saying ti was 20lbs if it was only 10 
The more I think about it...I might just roast them and then use water and nothing else like Gris said. A lot of the stuff I would add in is stuff I would add into the dish I was cooking. Seems like a easy way to over do something?
The more I think about it...I might just roast them and then use water and nothing else like Gris said. A lot of the stuff I would add in is stuff I would add into the dish I was cooking. Seems like a easy way to over do something?
Posted on 8/24/16 at 12:13 pm to NOLAGT
I agree that roasting the heads first will give a richer flavor.
How you season the stock (and I believe it's a stock whether you roast or not) is a personal preference. When I use the stock, I can season it in whatever way I want at the time. I normally use for gumbo and it's just fine using a plain shrimp stock in that. I've done it tons of time. If I'm making a quick stock with a small amount of shells/heads, I may season it to go with the dish I'm making when I'm going to use it right away.
If you freeze the stock in containers, top the stock with plastic wrap and smooth it out to get every air bubble out of it. Then, put the top on the container. Similar to vac sealing. I do that with soups,gumbo and other things I freeze to keep out any freezer burn.
How you season the stock (and I believe it's a stock whether you roast or not) is a personal preference. When I use the stock, I can season it in whatever way I want at the time. I normally use for gumbo and it's just fine using a plain shrimp stock in that. I've done it tons of time. If I'm making a quick stock with a small amount of shells/heads, I may season it to go with the dish I'm making when I'm going to use it right away.
If you freeze the stock in containers, top the stock with plastic wrap and smooth it out to get every air bubble out of it. Then, put the top on the container. Similar to vac sealing. I do that with soups,gumbo and other things I freeze to keep out any freezer burn.
Posted on 8/24/16 at 3:40 pm to Gris Gris
I have no idea what ill use it for or how much ill end up with. Maybe ill season one batch and not another?
When I freeze liquid sometimes ill freeze it first then vac it. I do that with things like burger patties and fresh sausage type things so it doesn't get smashed. Altho I think I may end up with a lot it sounds.
When I freeze liquid sometimes ill freeze it first then vac it. I do that with things like burger patties and fresh sausage type things so it doesn't get smashed. Altho I think I may end up with a lot it sounds.
Posted on 8/24/16 at 3:47 pm to NOLAGT
quote:
I have no idea what ill use it for or how much ill end up with. Maybe ill season one batch and not another?
I think you'll be causing yourself more trouble unless you simply want to experiment.
quote:
When I freeze liquid sometimes ill freeze it first then vac it. I do that with things like burger patties and fresh sausage type things so it doesn't get smashed.
I do the same.
quote:
Altho I think I may end up with a lot it sounds.
I wish I had those shrimp heads right now for a stock. Remember that once you strain it, you can put it back in a pot and low simmer until it reduces to an amount that's convenient to freeze. You can add water back to that when using it. Just add until you get the flavor/strength you want. I like a strong stock for gumbo since it has other flavors.
Posted on 8/24/16 at 4:14 pm to NOLAGT
Ok, my 2 cents on this, and i have been preaching this on this board for years.
My stocks are as basic as you can get. I don't "flavor" them with any onions, celery, salt, carrots, blah blah blah.
I season my dishes at the time of cooking, where I can completely control amounts. If I'm doing a seafood gumbo, I will get the depth from celery, onions, green peppers, etc from my Trinity and garlic, etc.
The only thing I add is peppercorns, because they offer a slightly different flavor than ground pepper, and you don't want those little guys to end up in your final dish. So you can use them in a stock and drain.
So that's it. Slow simmer those heads in water with some peppercorns. For an hour plus.
And did you really head 45 lbs of shrimp? That doesn't seem to be near enough heads in that pot.
My stocks are as basic as you can get. I don't "flavor" them with any onions, celery, salt, carrots, blah blah blah.
I season my dishes at the time of cooking, where I can completely control amounts. If I'm doing a seafood gumbo, I will get the depth from celery, onions, green peppers, etc from my Trinity and garlic, etc.
The only thing I add is peppercorns, because they offer a slightly different flavor than ground pepper, and you don't want those little guys to end up in your final dish. So you can use them in a stock and drain.
So that's it. Slow simmer those heads in water with some peppercorns. For an hour plus.
And did you really head 45 lbs of shrimp? That doesn't seem to be near enough heads in that pot.
Posted on 8/24/16 at 4:27 pm to BayouBlitz
quote:
Remember that once you strain it, you can put it back in a pot and low simmer until it reduces to an amount that's convenient to freeze
I keep forgetting that quote:
I season my dishes at the time of cooking, where I can completely control amounts. If I'm doing a seafood gumbo, I will get the depth from celery, onions, green peppers, etc from my Trinity and garlic, etc.
Kinda what im thinking now...I may skip seasoning...maybe peppercorns.
quote:
And did you really head 45 lbs of shrimp? That doesn't seem to be near enough heads in that pot
Well what I bought ($120) was 45lbs so says the shrimper. I did not see them weighed. Its a pretty big pot...no telling at this point
Posted on 8/24/16 at 4:33 pm to NOLAGT
I wouldn't even use peppercorns. Keep control of the heat for the dish you cook. I don't use black pepper in gumbo, for example. That's why I don't use peppercorns. You can also defrost and simmer it with whatever you want before using it in a dish, if you want to do that.
Posted on 8/24/16 at 4:36 pm to Gris Gris
Good point..since its my first shrimp stock maybe plane is best. Thanks for the commentary. I'll update with what I come out with.
Posted on 8/24/16 at 4:57 pm to Gris Gris
quote:
I don't use black pepper in gumbo, for example.
I'll allow it.
OP: Plain doesn't mean bad. You're getting the flavor from a simple stock that you want...shrimp. Why make a stock with celery and onions, when you're going to use celery and onions in your cooking? Or what if you don;t want a celery flavor in your dish? Why have it in your stock?
It may go against traditional stock cooking, but so do ignorant things like "never mix seafood and cheese."
Posted on 8/24/16 at 5:34 pm to BayouBlitz
They were in a 48qt icechest and it was absolutely full to the top. Not sure if 45lbs...Whacha think.
Posted on 8/24/16 at 5:51 pm to NOLAGT
quote:
They were in a 48qt icechest and it was absolutely full to the top. Not sure if 45lbs...Whacha think.
45lbs of head on shrimp should have yielded 60-65% headless/tails and 30-35% heads. So 15-18lbs of heads.
A good rule of thumb is 50-55% (depending on how good you are) of whole shrimp for peeled meat and 60-65% (depending on skills) of whole shrimp for tails.
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News