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Started By
Message
Making a seafood stock
Posted on 9/18/23 at 12:49 pm
Posted on 9/18/23 at 12:49 pm
I’m making a stock for etouffee tonight, how long should I cook my shrimp shells and can I put the ends of my onion and celery in as well?
3
Posted on 9/18/23 at 12:58 pm to Bayou nights
29 minutes. Toss em in.
Posted on 9/18/23 at 1:16 pm to Bayou nights
The poster above me is absolutely wrong. 27 minutes.
Posted on 9/18/23 at 1:43 pm to Tyga Woods
Glad I asked, I was gonna do 31 minutes
Posted on 9/18/23 at 1:49 pm to Bayou nights
quote:
I was gonna do 31 minutes
It would have been cloudy if you went that long.
Posted on 9/18/23 at 3:22 pm to Btrtigerfan
If you want a great seafood stock base without the BS work of boiling shrimp shells...Major Chef's elite ...seafood stock base is what many world class chef's use..including the 5 time World Gumbo Cookoff in the professional seafood division champion in New Iberia. It's his secret weapon! You can get it a several La markets or get it on line! Your welcome!
Posted on 9/18/23 at 3:29 pm to Btrtigerfan
I hate cloudy etouffee
Posted on 9/18/23 at 3:30 pm to daberryballer
Thanks!
Posted on 9/18/23 at 4:17 pm to Bayou nights
Posted on 9/18/23 at 5:08 pm to daberryballer
quote:
or get it on line!
Have a link? Couldn't find it myself.
Posted on 9/18/23 at 5:23 pm to Bayou nights
quote:
I was gonna do 31 minutes
Cooking that long will make it well done. No way I would eat it.
Posted on 9/18/23 at 5:54 pm to Bayou nights
I use shrimp heads, trilogy, carrots if I got em and gumbo crabs. The key is to not put too much water in the pot or it will dilute and lack flavor. I cook on high for about ten mins then simmer for 30 mins more.
Posted on 9/18/23 at 6:21 pm to fischd1
Sometimes back to the future. Sometimes iron man
Posted on 9/18/23 at 10:13 pm to GregMaddux
Not hard to google Major Chef's Elite Seafood stock base!!
Posted on 9/19/23 at 7:42 am to daberryballer
quote:
Not hard to google Major Chef's Elite Seafood stock base!!
Yes easy to Google but not easy to find a place to buy it unless you are wholesale customer. Any tips for retail purchase? Would like to give it a try.
Posted on 9/19/23 at 1:50 pm to Professor Dawghair
Professor where are you located I'll ask my buddy to find where you can buy in your area.
Posted on 9/19/23 at 2:03 pm to Professor Dawghair
Check out Minor's soup bases. The shrimp base is quite good. I've used it to shore up stock when I didn't have enough shells. You have to watch the salt, though.
Posted on 9/19/23 at 2:07 pm to daberryballer
quote:
Professor where are you located
Thank you sir! NE Georgia. Atlanta area works.
Posted on 9/19/23 at 2:11 pm to Gris Gris
quote:
Check out Minor's soup bases
Thanks. I saw that brand when searching for the other one. Looks good.
The reason I was asking is I do a fish fry annually for about 125 and I do another dish along with it.
Last year I made the Plantation Shrimp Creole that's in the cookbook pinned at the top of the board. It was a huge hit but it needs a stock and I buy the shrimp already peeled.
Last year I used the Better than Bullion lobster base and it worked out fine. Just looking for other options.
Thanks y'all.
This post was edited on 9/19/23 at 2:14 pm
Posted on 9/20/23 at 3:17 pm to Professor Dawghair
Dawghair- Most of the bases are sold in big lots...meaning you have to buy a case..the exception is RL Scheiber which will send you a 1lb tub that will make 5 gallons...my buddy said like most of these paste products to watch how much u use as you can over salt the dish real easy. Go to www.rlscheiber.com and look under the gravies and bases and go to the Seafood Base-L u can order however many u need they are in Fl so you should have it in 1-2 days. Good Luck!
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