Ingredients
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
...and reduce heat to simmering boil. Boil for 30 minutes. Strain the liquid and you’re done. Viola, shrimp stock. Couldn’t be simpler.
No comments:
Post a Comment