Asian Shrimp Stock Recipes

20 BEST CHINESE SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chinese shrimp recipe in 30 minutes or less!

ASIAN SHRIMP STOCK

Steps:

• Combine the shells and heads, scallions, rice wine, ginger, garlic, and water in a 4-quart saucepan and slowly bring to a boil over medium heat. Reduce the heat to low and gently boil, partially covered, 1 hour. Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.Nutritional information is based on a 1-cup serving.

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

SOUTH EAST ASIAN SHRIMP STOCK

Steps:

• For the Stock:.
• Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
• Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
• Serve in bowls with the cilantro sprinkled on top.
• For the Rice:.
• Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
• Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.

SHRIMP STOCK

Steps:

• Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.