Whenever I am cooking with shrimp I always save the
shells and tails and toss them in the freezer.
When I have accumulated enough shells from about 2 – 3 pounds of shrimp,
it’s time for me to make shrimp stock.
Shrimp stock is really simple to make and will boost the
flavor of any seafood based soup or dish that you are making. I sometimes add chicken broth to my shrimp stock for a more complex flavor. I think the combination creates a well balanced taste. Unlike meat or chicken stocks that can take hours to make, shrimp stock is ready in about an hour and is a great base for Asian cooking. I substitute it in Korean soups for the anchovy broth and in Japanese dishes for the dashi. I add ginger to my stock when I plan on using it for Chinese soup broth, which is what I did with this batch. Turning it in to a meal by adding a few veggies, won tons, noodles and pork.
Although its great for Asian cooking don’t limit yourself there because the choices are endless. My standard aromatics are onions and carrot, after that the door is wide open. You can add fresh parsley, celery, leeks, shallots, garlic, green onions, lemon, cilantro, bay leaf, thyme, white wine, brandy, dry sherry… Pick as many or as few as you like to make it your own.
At this point you might be asking yourself... Now that I have about 2 quarts of beautiful shrimp stock what am I going to make with it? I guess it all depends on your mood. Here is a short list of possibilities…
Alton Brown’s – Shrimp Gumbo
Alex Patout’s – Eggplant Casserole with Shrimp and Crab Meat
Rachel Ray's - Cioppino
Alex Patout’s – Eggplant Casserole with Shrimp and Crab Meat
Rachel Ray's - Cioppino
Me @ Cook with Susan’s – Won Ton Soup
DON’T SKIP THIS STEP!
Gently sautéing the shrimp shells before adding the water helps to build
a fuller shrimp flavor and gives your stock a richer color.
SHRIMP STOCK (basic)
4 cups shrimp shells and tails (from about 2-3# of shrimp)
1 large onion, quartered
1 large carrot
1-2 tsp. kosher salt
2 quarts water
* see aromatic options below recipe
Heat a pot over med heat.
Add about 1 Tbsp. oil and gently saute shrimp shells, onion and carrot until the shells turn bright pink and you can smell the fresh shrimpy fragrance
; this will take about 5 minutes. Add
the salt and pour the water over the shells; stir to mix and bring to a quick
boil; turn down heat to low and simmer covered for 1 hour. Strain through a fine mesh strainer.
For a crystal clear finish, strain one more time through cheese cloth.
*Aromatics - … Pick as many or as few as you like to make it your own. It all depends on what you are going to use the stock for.
*add these after you add the water *saute these with the shrimp shells
fresh parsley (a handful) celery (1 stalk including leafy part)
cilantro (a handful) shallots (1 halved)
green onions (3 sprigs) leek (1 including tops)
lemon (2-3 slices) garlic (2 cloves, bruised)
bay leaf (1 whole) ginger (1 thumb, bruised)
thyme (1-2 branches)
black (1/4 tsp.) or white pepper (1/8 tsp.) or whole peppercorns (1 tsp.)
*if using liquor or wine add it when sauteing the shells, before adding the water.
white wine (1/2 cup)
brandy (1-2 Tbsp.)
dry sherry (1-2 tsp.)
*Aromatics - … Pick as many or as few as you like to make it your own. It all depends on what you are going to use the stock for.
*add these after you add the water *saute these with the shrimp shells
fresh parsley (a handful) celery (1 stalk including leafy part)
cilantro (a handful) shallots (1 halved)
green onions (3 sprigs) leek (1 including tops)
lemon (2-3 slices) garlic (2 cloves, bruised)
bay leaf (1 whole) ginger (1 thumb, bruised)
thyme (1-2 branches)
black (1/4 tsp.) or white pepper (1/8 tsp.) or whole peppercorns (1 tsp.)
*if using liquor or wine add it when sauteing the shells, before adding the water.
white wine (1/2 cup)
brandy (1-2 Tbsp.)
dry sherry (1-2 tsp.)
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