Shrimp Stock 2 Methods Recipes

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SHRIMP STOCK (2 METHODS)



Shrimp Stock (2 Methods) image

Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want.

Provided by Rita1652

Categories     Stocks

Time 1h15m

Yield 3 quarts, 24 serving(s)

Number Of Ingredients 15

8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
1 leek, sliced and rinsed well
2 stalks celery, chopped
1 carrot, chopped
2 lemons, halved
4 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried tarragon leaves
1 teaspoon dried oregano leaves
3/4 teaspoon whole black peppercorn
2 teaspoons coarse salt
4 quarts water

Steps:

  • Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
  • Bring to a boil over high heat.
  • Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
  • Alternative method:
  • Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
  • Bring to a boil reduce heat to low.
  • Simmer for 45-60 minutes.

Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 205.3, Carbohydrate 3.4, Fiber 1.1, Sugar 0.8, Protein 0.5

SHRIMP STOCK



Shrimp Stock image

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Provided by TRB

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

shrimp shells from 2 pounds of shrimp, or to taste
½ cup roughly chopped onion
1 lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, or to taste
2 garlic cloves, crushed
1 teaspoon whole black peppercorns
3 sprigs fresh thyme
2 bay leaves
8 cups cold water

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.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g

SHRIMP STOCK



Shrimp Stock image

This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.

Provided by Kozmic Blues

Categories     Stocks

Time 50m

Yield 3 1/2 quarts

Number Of Ingredients 13

shrimp shells, from about 2 pounds of large shrimp
2 onions, halved
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon dried oregano
3/4 teaspoon black peppercorns
2 teaspoons salt
4 quarts cold water

Steps:

  • Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
  • Bring to a boil on high heat.
  • Reduce heat and simmer for 10 minutes.
  • Raise heat to medium and cook for 1/2 hour.
  • Strain completely.
  • If not using immediately, cool and refrigerate.
  • Will keep for 30 days.

Nutrition Facts : Calories 47.3, Fat 0.4, SaturatedFat 0.1, Sodium 1388.5, Carbohydrate 11.5, Fiber 3.2, Sugar 4, Protein 1.8

AWESOME RICH SHRIMP STOCK



Awesome Rich Shrimp Stock image

This is so Rich and Fresh, Very Intense and Easy to make so forget the bottled clam juice or fish stock. This stock is made from the basics so do save and freeze your "scraps" (onion skins, garlic skins and roots, carrots, bell pepper, celery ends, scallion ends, fresh herb stems, onion roots, asparagus bottom trimmings, etc. and of course shrimp shells. Use in anything that calls for seafood stock or clam juice or to make rice, fish stews, gumbo and jambalaya's. It's a shame to discard all the goodness and it is so expensive that it would be a sin to buy. Because it cost you almost NOTHING! Just pennies! So never discard a shell, just freeze and then make rich yummy stock. You can reduce this shrimp stock for more intense flavor.

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 4 cups

Number Of Ingredients 15

1 teaspoon olive oil
4 cups shrimp shells (from 2 pounds of shrimp fresh or frozen)
1 unpeeled red onion, sliced
1 organic carrot, sliced
1 organic celery, sliced
2 tablespoons tomato paste (or 1/4 cup leftover rich tomato sauce)
3 garlic cloves, smashed
1 sprig parsley
1 sprig thyme
1 sprig chives
1 sprig oregano
1 -2 bay leaf
1/8 teaspoon fennel seed
black pepper
6 cups water (or enough to cover)

Steps:

  • In a stock pot heat olive oil. Add shells and cook till they turn pink up to 10 minutes to intensify the flavor.
  • Add remaining ingredients except the water.
  • Cover and cook for about 10 minutes the longer you can draw this process out, the more of the natural juices of the scraps will be released. This is awesome flavoring. Add just a pinch of salt to speed the process.
  • Cover with water bring just to a boil: lower heat to simmer for 20 minutes.
  • Strain into a container extracting out all the goodness from the scraps.
  • Cool completely and freeze or use as you like.

Nutrition Facts : Calories 39.4, Fat 1.3, SaturatedFat 0.2, Sodium 90.5, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 1

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