Awesome Rich Shrimp Stock Recipes

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.

SHRIMP STOCK

Steps:

• Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
• When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

HOW TO MAKE A QUICK SHRIMP STOCK

Steps:

• Gather the ingredients.
• In a large skillet , heat the oil over medium-low heat. Add the shrimp shells and toss well.
• Allow the shells to cook for 2 to 3 minutes, stirring often.
• Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.
• Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.
• Taste and add a pinch of salt if necessary.

AWESOME RICH SHRIMP STOCK

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.

ROASTED SHRIMP STOCK

Steps:

• Preheat oven to 375 degrees. Toss shrimp shells with olive oil and garlic salt and spread evenly over an aluminum foil lined baking sheet or roasting pan. If they are not in a single layer, spread over two pans. Roast in oven for 15-20 minutes or until well-browned.
• Combine all ingredients except for sea salt in a large stockpot and bring to a boil, then lower heat, cover and simmer for one and a half hours. If you prefer a richer stock, boil at a medium heat uncovered so that the water evaporates and the stock tastes as you'd like. You will end up with less stock this way. Add salt to taste in the last 10 minutes. Tip: I actually rinse my aluminum foil with all the browned bits (called fond in cooking terms) in a large bowl with my water to get all the amazing flavor this brown stuff provides and use that water in the stock. You don't have to do this, but it will make your stock all the richer!
• Strain out solids with a large colander first, discarding solids. Re-strain the stock with fine strainer to remove the finer debris, pressing the solids with a spoon and scraping the bottom of the fine strainer into the stock to get all the goodness.
• Use immediately, or place in freezer-safe containers and freeze up to 6 months. Great for shrimp bisque, any rice dish with seafood that requires stock like paella or jambalaya, gumbo, etouffee, etc. Enjoy!

SHRIMP STOCK (2 METHODS)

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.

RICH SHRIMP

Steps:

• In non-stick skillet, add butter, onion, garlic and saute gently until onions are translucent.
• Add alfredo sauce and 1/2 pound of shredded mozzarella.
• Stir, add shrimp, stir, add parsley to top.
• Add croutons to cover top of mixture, gently press croutons into mixture, but not completely.
• Sprinkle 1/2 pound mozzarella over croutons.
• Cover with lid, simmer for about 20 minutes.