Can you buy shellfish stock anywhere?

any decent upper end grocery should have a seafood r fish stock...Fresh is obviously better...What are you preparing? Why dont you try to find some head on shrimp and simmer the heads and shells for an hour???

What are you cooking?

Try Eatem bases. I know they make shrimp, crab, and seafood. Seen em at Callandros.

In Houston HEB has it

Thanks for the comments.

Wife found a recipe for a shrimp creole that calls for it, but wasnt sure if it could be bought anywhere. Will check out HEB.

You will need the following things:

1# Shrimp heads and shells
1# Gumbo Crabs
1 stalk of Celery (chopped coarsley)
1 Yellow Onion (chopped coarsley)
1 Carrot (chopped coarsley)
Garlic (4 garlic cloves peeled and chopped)
1 tablespoon Black whole peppercorns
1-2 Sprigs of thyme
2 Bay leaves
3 quarts of water

Combine all ingredients in a stock pot, bring to a boil, reduce heat and simmer for 2.5-3 hours. Strain through a small mesh strainer. SHould make about 1.5 quarts of stock. If you need more just multiply by however much you need.

I also like to use some oil and soften the vegetables before adding the seafood, seasonings, and seafood. For the above recipe use a 1/4 cup of canola oil and cook vegetbables for 5 minutes or so, then add the water, seasoning, and seafood to the pot.

You can't beat the flavor of a good stock. The longer you let it boil the richer and more flavorful it will be. I would say for seafood you would only need to simmer for 4 hours at most.

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JasonL



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JasonL79



interesting...

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Same person. I forgot my password to JasonL and because I deleted the email address I signed up on I couldn't get my password so I had to make a new one. I have a laptop at a different location where my old password is stored in it so I post under my old name on that computer. I'm too lazy to log in as my new name on that computer.

I can't stand clam juice, so I don't use it.

I agree that you don't need to simmer the hell out of seafood stock. You can reduce it after you strain it, if you need it to be stronger. I made a good strong shrimp stock for shrimp gumbo, this weekend. Got the seafood joint to save me their shells on Friday because they were peeling away all day. I had about 6 pounds or so of shells. Really worked out well. I'm going to ask them again a few times during Lent, so I can stock up on shrimp stock.