Saturday, March 9, 2013

Shrimp Stock


2 Oz Shrimp Shells (from 2 lbs shrimp)
1 Onion
2 Stalks Celery
1 Lemon, Sliced
3 Garlic Cloves
3 Sprigs of Fresh Thyme
2 Bay Leaves
6 Black Peppercorns

If you need chicken or beef stock, you need look no further than your grocer’s shelf.  But try finding a seafood stock there?  I can’t   But the good news is, seafood stocks are quite simple and quick to make at home, particularly this shrimp stock, which is an essential ingredient in dishes like my Shrimp Creole, but it will also sing in a bisque, chowder, stew or even risotto.   

When you buy shrimp, it’s always cheaper to get shell/tail on.  You can peel ‘em yourself and then use the shells for this stock.  If you don’t have a use for it right away, it freezes well. 

 Shrimp Stock

Bring about two quarts of water to a boil, toss all the ingredients into the pot...

...and reduce heat to simmering boil.  Boil for 30 minutes.  Strain the liquid and you’re done.  Viola, shrimp stock.  Couldn’t be simpler. 

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