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Started By
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re: Where to get shrimp shells for stock?
Posted on 9/3/15 at 6:02 pm to Langland
Posted on 9/3/15 at 6:02 pm to Langland
I can get head on shrimp, the problem is getting enough heads and shells to make stock. The recipe I'm using only calls for 1lb of shrimp. That doesn't leave a lot for stock.
How much heads/shells do y'all use to make a shrimp stock? Most recipes I've seen (Prudhomme, Besh) call for 1-2 pounds of heads/shells per quart! I don't see how anyone could save that many shells. I need 10 cups of stock for this recipe.
I went to whole foods today, and they had every kind of better than bouillon EXCEPT the lobster. Then I thought I would get some fish bones and make a fish stock instead, but they told me I would need to call ahead for that.
So then I went to the Asian supermarket and bought a pound of head on shrimp for four bucks. My plan now is to use these shrimp along with the shells from 1lb of good shrimp to make stock.
Damn, all i wanted to do was try a shrimp and okra gumbo while okra was still in season.
How much heads/shells do y'all use to make a shrimp stock? Most recipes I've seen (Prudhomme, Besh) call for 1-2 pounds of heads/shells per quart! I don't see how anyone could save that many shells. I need 10 cups of stock for this recipe.
I went to whole foods today, and they had every kind of better than bouillon EXCEPT the lobster. Then I thought I would get some fish bones and make a fish stock instead, but they told me I would need to call ahead for that.
So then I went to the Asian supermarket and bought a pound of head on shrimp for four bucks. My plan now is to use these shrimp along with the shells from 1lb of good shrimp to make stock.
Damn, all i wanted to do was try a shrimp and okra gumbo while okra was still in season.
This post was edited on 9/3/15 at 6:04 pm
2
Posted on 9/3/15 at 6:10 pm to hungryone
quote:
That said, dried shrimp are the Cajun's workaround for a lack of fresh shrimp or shells. No, you probably can't buy 'em in NC,
They definitely had these at the Asian store (along with a bunch of other stuff you wouldn't believe), but I'm home now and just seeing this thread.
Posted on 9/3/15 at 7:01 pm to RabidTiger
quote:I feel your pain. I'm been making boudin, but I thought I would have to sell my soul to get some pork liver. I couldn't find it anywhere, fresh or frozen, until I found one place that slaughtered pigs. It was worth the effort, because I now have a source for fresh pork liver and pork blood! Hell yeah! And I don't mean that in a satanic way.
Damn, all i wanted to do was try a shrimp and okra gumbo while okra was still in season.
As far as shrimp bouillon. We have a local Vietnamese store that has granulated shrimp bouillon (GSB) that is fantastic. I bought each shrimp and fish bouillon product they had, tasted them all, and choose the granulated shrimp bouillon to use in my gumbo. I also used fish sauce. And yes, I did make a shrimp stock as well. I basically used the GSB and fish sauce instead of straight salt. The gumbo was fantastic. I received many compliments. And I know the difference between people just being nice and really liking something. And frankly, it was the GSB that put it on the next level. I can eat that GSB straight out of the jar. If you are interested, it is a 8.8 oz clear plastic jar with a blue-green lid, and reads "Granulated Shrimp Bouillon" at the top of the label. It is a Vietnamese product. So I would try a Vietnamese store first.
ETA: Kitchen Basic Seafood Stock taint worth it. I'd rather use water and salt.
This post was edited on 9/3/15 at 7:03 pm
Posted on 9/3/15 at 7:52 pm to RabidTiger
I usually use the shells from 3lbs of shrimp to make about 6 cups of stock. Works fine for me. As said, rouses has head on shrimp all the time. Make friends with the seafood guys and they will save you some, although they don't peel much.
At my local rouses, I just call him on Monday morning and Friday afternoon I stop by and he has shrimp shells, crab shells and some fish bones for me.
At my local rouses, I just call him on Monday morning and Friday afternoon I stop by and he has shrimp shells, crab shells and some fish bones for me.
Posted on 9/3/15 at 8:11 pm to torrey225
quote:
I'm Cajun and it was never done in my house. We make the roux from scratch. I use bacon grease for mine!
We didn't use stock when we just didn't have the time. With all the stock bases out there in the store I don't see a reason not to unless you're cutting costs or time. A good stock in gumbo is imperative to me.
Shrimp stock isn't imperative for seafood gumbo. You can substitute others.
Posted on 9/3/15 at 8:28 pm to LSUAfro
I am with you. I will never make it without stock again
Posted on 9/3/15 at 9:26 pm to RabidTiger
All restaurants save their shells, go, have a nice dinner and ask. You can get a gallon of good stock from a gallon of tightly packed shells
Posted on 9/3/15 at 9:31 pm to Franticlethargy
quote:
All restaurants save their shells
They will save their shells for regulars. We don't voluntarily save shells we don't need.
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