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Started By
Message
Shrimp stock recipe?
Posted on 1/7/14 at 6:37 pm
Posted on 1/7/14 at 6:37 pm
Hey folks, hope this finds yall well. Everything is good with me.
I have a bunch of shrimp shells in the freezer and hope to be adding some heads within a week or so.
I need a legit shrimp stock recipe.
TIA
I have a bunch of shrimp shells in the freezer and hope to be adding some heads within a week or so.
I need a legit shrimp stock recipe.
TIA
Posted on 1/7/14 at 6:44 pm to AlmaDawg
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.
Posted on 1/7/14 at 6:45 pm to CITWTT
quote:
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.
Do you have to make everything so complicated?
Posted on 1/7/14 at 6:58 pm to CITWTT
Nothing else? Damn I tbought there would be more to it. Thanks.
Posted on 1/7/14 at 7:01 pm to AlmaDawg
Keep it basic. That allows you to use the stock in a variety of dishes.
Posted on 1/7/14 at 7:16 pm to OTIS2
Only thing I would do is roast the shrimp shells and heads for 30-45 minutes at 375 degrees. IMO makes a rounder richer flavored stock
Posted on 1/7/14 at 7:34 pm to BooDreaux
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.
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.
This post was edited on 1/7/14 at 7:36 pm
Posted on 1/7/14 at 8:23 pm to CherryGarciaMan
Was it a seafood jambalaya?
Posted on 1/7/14 at 8:33 pm to AlmaDawg
I add the scraps from the trinity, onions skins, shallot roots, chunks of unused celery, garlic skins, bell pepper stems and seeds, etc. to the shrimp heads and shells. Bring to near boil and simmer for an hour. Strain.
Posted on 1/7/14 at 8:36 pm to AlmaDawg
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.
20 minutes later strain.
Posted on 1/7/14 at 8:51 pm to Motorboat
quote:
Was it a seafood jambalaya?
Yep.
Posted on 1/7/14 at 10:13 pm to Mung
quote:
Bring to near boil and simmer for an hour. Strain.
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.
Posted on 1/8/14 at 8:10 am to Stadium Rat
quote:
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.
I usually simmer for 15 minutes or so then strain and simmer some more to reduce the stock.
Then freeze the stock in ice trays, then pop in a zip lock bag for easy use later
Posted on 1/8/14 at 8:17 am to BlackenedOut
quote:
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.
Bingo. Sometimes I use cognac instead of white wine.
Posted on 1/8/14 at 8:21 am to glassman
That is some high class stock!
I like to use dry vermouth on occasion, or if I am going to be using the stock in a tomato and shrimp bisque, pernod.
I like to use dry vermouth on occasion, or if I am going to be using the stock in a tomato and shrimp bisque, pernod.
Posted on 1/8/14 at 8:25 am to BlackenedOut
quote:
dry vermouth
A very under utilized cooking/deglazing liquid.
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