South East Asian Shrimp Stock Recipes

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.

25 SIMPLE ASIAN SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian shrimp recipe in 30 minutes or less!

ASIAN SHRIMP STOCK

Steps:

• Combine the shells and heads, scallions, rice wine, ginger, garlic, and water in a 4-quart saucepan and slowly bring to a boil over medium heat. Reduce the heat to low and gently boil, partially covered, 1 hour. Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.Nutritional information is based on a 1-cup serving.

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.

CREOLE SHRIMP STOCK

Steps:

• Rinse shells briefly under cool water.
• Drain well.
• Heat heavy pot on stove.
• Add oil and shells.
• Sweat shells briefly until they turn pink.
• Add vegetables, sweat for 2-3 minutes.
• Add cold water, parsley and herbs, bring to boil.
• Reduce heat, simmer for 1 hour.
• Strain liquid through fine cotton cloth, without pressing or aqueezing.
• Return liquid to a clean pot, add lemons, bring to full boil.
• Reduce heat and simmer about 15 minutes until lemon is infused into stock.
• Remove lemon.
• Cool stock completely, freeze for future use.

SOUTHEAST ASIAN SHRIMP WITH BIBB LETTUCE AND HERBS

Steps:

• Shell and devein shrimp. In a 3-quart saucepan of boiling water cook shrimp 3 minutes, or until just cooked through, and drain in a colander. Cool shrimp slightly. In a large baking dish chill shrimp in one layer, loosely covered with plastic wrap. (Shrimp may be cooked 1 day ahead and chilled, covered.)
• Mince garlic. Wearing rubber gloves, seed 2 chilies and mince all 3 chilies. In a bowl stir together garlic, chilies, lime juice, fish sauce, brown sugar, and water until sugar is dissolved. (Dipping sauce may be made 2 days ahead and chilled, covered.)
• Just before serving, assemble hors d'oeuvres: On each lettuce leaf arrange 1 shrimp, 1 mint leaf, and 1 coriander sprig. Serve shrimp with dipping sauce.