Shrimp Stock For Seafood Shooters Recipes

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.

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.

SEAFOOD STOCK

Steps:

• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

SHRIMP BROTH AND PASTA

Steps:

• For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
• Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

SHRIMP STOCK FOR SEAFOOD SHOOTERS

Steps:

• Wash the fish bones under cold running water, removing the gills from the heads.
• In a medium stockpot, combine celery, onion, herbs, and salt. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Be sure not to let it brown.
• Add the fish bones, and the remaining 7 cups water. Bring to a boil over high heat. As soon as it comes to a boil, reduce the heat, and simmer for 20 minutes. Skim off any foam that rises to the surface.
• Add wine, and simmer for 10 minutes more. Remove from heat, let stand for 5 minutes, and carefully ladle the stock through a fine sieve set over a large bowl. Be sure not to press down on the solids in the sieve. Discard solids.
• Transfer 1 cup of the stock to a small saucepan. Reserve remaining stock for another use. Add shrimp, and bring almost to a boil over medium-high heat. Remove from heat, cover, and let stand for 5 minutes.
• Remove shrimp; set aside until cool enough to handle. Peel, devein, and chill shrimp. Reserve shrimp for seafood shooters. Chop shrimp shells; add to stock. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain, discarding shrimp shells.

SHRIMP STOCK

Steps:

• Place shrimp shells and heads in a large colander and rinse under cold running water.
• Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.
• Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.