Shrimp stock recipe?

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Shells of peeled shrimp and the heads in a pot and cover with water. Bring to a boil and simmer for 30 minutes, then strain.

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Do you have to make everything so complicated?

Keep it basic. That allows you to use the stock in a variety of dishes.

A chef friend of mine told me a new way to do shrimp stock last week, and I used it for jambalaya.

Take the heads off shrimp, and cook th heads down twenty minutes with olive oil and mirapoux, garlic, and some seasonings.

Add entire fixings to water with shrimp.

Prepare stock as you normally would otherwise.

The stock added a nice little kick to the jambalaya, and was much more robust and flavorful than traditional stock.

Heat a stock pot, toast the shrimp shells and heads until they turn bright red, deglaze with white wine, add in a roughly chopped onion, some chopped celery, and chopped carrot. Cover with water. Few peppercorns and a bay leaf or two. Simmer, skim off fat and scum.

20 minutes later strain.

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Bring to near boil and simmer for an hour. Strain.

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I've found that if you simmer for more than 30 minutes, your stock becomes "muddy" with grit and you have to strain through cheesecloth or coffee filters to get it clear.

quote:

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Heat a stock pot, toast the shrimp shells and heads until they turn bright red, deglaze with white wine, add in a roughly chopped onion, some chopped celery, and chopped carrot. Cover with water. Few peppercorns and a bay leaf or two. Simmer, skim off fat and scum.

20 minutes later strain.

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Bingo. Sometimes I use cognac instead of white wine.

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dry vermouth

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A very under utilized cooking/deglazing liquid.