SHRIMP STOCK
Provided by Emeril Lagasse
Time 1h10m
Yield about 2 1/2 quarts
Number Of Ingredients 8
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.
SHRIMP STOCK
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
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
AWESOME RICH SHRIMP STOCK
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
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
HOW TO MAKE A QUICK SHRIMP STOCK
Don't throw away leftover shrimp shells. It is simple to make your own shrimp stock that will add flavor to any seafood dish.
Provided by Doug DuCap
Categories Appetizer Entree Ingredient
Time 27m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Cholesterol 479 mg, Fiber 2 g, Protein 58 g, SaturatedFat 2 g, Sodium 2744 mg, Sugar 1 g, Fat 18 g, ServingSize About 1 cup, UnsaturatedFat 0 g
SHRIMP STOCK
Steps:
- Bring water to a boil in a large saucepan. Add shrimp and cook 3 minutes. Drain, reserving liquid. Put shrimp in a bowl of ice water for 5 minutes. Shell the shrimp, reserving shells. Set aside shrimp for the risotto.
- Heat oil in the saucepan over medium heat. Add the carrot, onion, celery, tomato and garlic. Cook 3 minutes. Add shrimp shells and cook 3 minutes more.
- Add the wine. Simmer 2 minutes.
- Add the shrimp cooking liquid. Bring to a boil. Reduce heat and simmer 30 minutes. Strain. Chop the reserved shrimp for use in the risotto recipe.
Nutrition Facts : @context http, Calories 5, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 0 grams, TransFat 0 grams
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