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Started By
Message
Where to get shrimp shells for stock?
Posted on 9/2/15 at 5:45 pm
Posted on 9/2/15 at 5:45 pm
I'm in Charlotte, NC, so I'm looking for more general suggestions.
I've called some seafood markets, and they say they don't have any because they get their shrimp already peeled. I've also asked at the seafood counter in some grocery stores. The closest I've gotten is Whole Foods has offered to sell me fish carcasses.
It takes A LOT of shells to make stock. Any tips?
I'm planning a shrimp and okra gumbo. Could I use fish stock or chicken stock instead?
I've called some seafood markets, and they say they don't have any because they get their shrimp already peeled. I've also asked at the seafood counter in some grocery stores. The closest I've gotten is Whole Foods has offered to sell me fish carcasses.
It takes A LOT of shells to make stock. Any tips?
I'm planning a shrimp and okra gumbo. Could I use fish stock or chicken stock instead?
8
Posted on 9/2/15 at 5:50 pm to RabidTiger
Need a shrimp stock and in your shoes clam juice and water would be your best bet. Well except for driving to the coast and getting head on shrimp from a market there.
Posted on 9/2/15 at 6:00 pm to RabidTiger
I have been short on shells when I needed a good bit of shrimp stock. I bought some of the very small shrimp and boiled them to beef up the stock. Worked well. They were in shells, though.
You could try a shrimp base. More Than Gourmet Seafood base is okay. It's not "shrimpy", but it's also not salty. Has more of a seafood flavor.
I usually call the seafood folks several days before I need the shrimp and ask them to start saving shells for me.
ETA: some folks use dried shrimp or dried shrimp powder. I haven't tried that. The smell is awful, but people say that works.
You could try a shrimp base. More Than Gourmet Seafood base is okay. It's not "shrimpy", but it's also not salty. Has more of a seafood flavor.
I usually call the seafood folks several days before I need the shrimp and ask them to start saving shells for me.
ETA: some folks use dried shrimp or dried shrimp powder. I haven't tried that. The smell is awful, but people say that works.
This post was edited on 9/2/15 at 6:03 pm
Posted on 9/2/15 at 7:58 pm to Gris Gris
Go to Wal Mart and buy the frozen shrimp with the heads and tails on. Once you defrost and peel them, their shells and tails make a good stock. BTW, when you fry the shrimp they taste like fresh shrimp.
Posted on 9/2/15 at 9:03 pm to avondale88
Wal-Mart? For shrimp? DISGUSTING!
Posted on 9/2/15 at 9:50 pm to tracytiger
if you can't find shrimp shells, this is your go to
Posted on 9/3/15 at 10:55 am to RabidTiger
I've been eating/cooking gumbo all my life..... You don't need a shrimp stock to make a good shrimp and okra gumbo. Will it help, yes. Don't sweat it, just do without.
Posted on 9/3/15 at 11:27 am to CHEDBALLZ
Agree that a shrimp store is certainly not essential for a good shrimp or seafood gumbo.
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, but you can order dried shrimp online & keep them on hand for future use. And you can use them to make various other nice things, like dried shrimp & potato stew, dried shrimp n eggplant (or other squash), as well as a fair number of Thai and/or Viet dishes.
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, but you can order dried shrimp online & keep them on hand for future use. And you can use them to make various other nice things, like dried shrimp & potato stew, dried shrimp n eggplant (or other squash), as well as a fair number of Thai and/or Viet dishes.
Posted on 9/3/15 at 11:40 am to hungryone
quote:
like dried shrimp & potato stew
Were you stalking me last weekend?
Posted on 9/3/15 at 11:47 am to RabidTiger
Don't you ever make a meal that requires peeling raw shrimp first? Like a stir fry or grilled? Simply retain the raw shells and throw them in water. Simmer and put in the freezer for when you need shrimp stock. I do it all the time.
You can also buy seafood stock and keep leftover in the freezer.
You can also buy seafood stock and keep leftover in the freezer.
Posted on 9/3/15 at 12:57 pm to Got Blaze
I've never tried that lobster base. I've looked at it an almost bought it a few times.
I buy a shrimp base online and use some of that on occasion if I need to short up my stock. Sometimes, if I don't have stock, I just use a lot of extra shrimp in the gumbo or whatever dish I'm making, but for gumbo, I really prefer a strong shrimp stock.
You can use gumbo crabs if you have those in your local stores.
I buy a shrimp base online and use some of that on occasion if I need to short up my stock. Sometimes, if I don't have stock, I just use a lot of extra shrimp in the gumbo or whatever dish I'm making, but for gumbo, I really prefer a strong shrimp stock.
You can use gumbo crabs if you have those in your local stores.
Posted on 9/3/15 at 1:20 pm to Got Blaze
I use the clam version of that
Posted on 9/3/15 at 1:24 pm to Got Blaze
I have never seen the lobster base from Better Than Bouillon. Where can I get it?
Posted on 9/3/15 at 2:00 pm to RabidTiger
i call the grocery store a few days ahead of time and ask them to get me 5-10# of head on shrimp. if you give them enough warning, they can typically get their supplier to get some. the heads are where the best flavor is.
Posted on 9/3/15 at 2:12 pm to RabidTiger
I never use stock for gumbo. Only bisque.
Posted on 9/3/15 at 2:50 pm to Mung
Do you use a chain store or is it a local store? What store?
Posted on 9/3/15 at 2:58 pm to Gris Gris
Rouses sells head on shrimp year around
Posted on 9/3/15 at 3:32 pm to torrey225
quote:
I never use stock for gumbo.
Why not?
Posted on 9/3/15 at 4:28 pm to JasonL79
I'm Cajun and it was never done in my house. We make the roux from scratch. I use bacon grease for mine!
Posted on 9/3/15 at 4:43 pm to RabidTiger
quote:I think you should call a few more places. I looked at Carolina Fish Market's website and it says they have shrimp, head on.
I've called some seafood markets,
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