Shrimp stock

I want to down vote you just because of your setup but I can not,

I'd cover that with water, bring to a boil, reduce to a simmer for about 20 minutes at most, then strain. Let cool, and skim. Depending on what i'm going to use it for, i'll add other things while cooking ... celery, green onion,(i don't like putting yellow or white onion, it "weeps" too much onion flavor for my tastes), creole/cajun seasoning of your choice, maybe a pinch of seafood boil (do not use liquid for that), salt, paprika, granulated garlic, cayenne, ... whatever you like in the dish you're going to use the stock for. I typically use shrimp stock for gumbo or shrimp stew ... maybe a shrimp etouffee or a Mexican shrimp soup, but usually just gumbo or stew.

what setup is that, can't see much in the pic.

Good idea on reducing it for storage purpose...didn't think about that...and I have a feeling this is going to make a lot of stock? I have never used a shrimp stock before so I don't know how much I'd use on a dish. What size portions would one freeze it in....guess that depends on the reduction I guess.

I was looking at this one...they talk about almost "browning" the shells first for some added flavor. I have roasted bones when making a duck stock.

LINK

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or chinois.

Place shells and heads in a dutch oven, heat until they they turn color. Deglaze with vermouth or white wine. Let alcohol cook out and cover with shells with cold water. Add onions, celery, bay leaf and black pepper corns. Bring to a boil and lower heat to simmer for about 30 minutes. Strain.

My recipe are similar to most of these. I do roast the heads/shells in a 400 degree oven for 10-15 minutes. I use the full size foil pans.

IMO the additional layer/intensity of flavor is well worth the extra time and effort.

Then you are making a stock. Not heating or roasting the protein in question means a person is making a broth, not a stock.

Rules for making a stock are pretty simple. Cover with cold water, add onions, celery and carrots (2 parts onion to 1 part celery and 1 part carrots) bay leaf and peppercorns. Bring up to a small boil and reduce to simmer for an hour or so. Skim the impurities on top and strain through cheese cloth or a chinois. Simmer further to reduce and cool before putting in fridge or freezing.

Yep.

quote:

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Not heating or roasting the protein in question means a person is making a broth, not a stock.

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Did you just make that up?

The difference between a stock and a broth is stocks are made with bones and broths are made with meat (boiling a whole chicken= broth, boiling bones=stock) I think in a shrimp's case since there are no bones boiling the heads and shells constitute a stock.