One of the great things about having shrimp stock on hand is that the nutrient-rich, substantial broth can be used as a base for a variety of different dishes. Whether you want to make shrimp gumbo, shrimp stew or a shrimp sauce, having stock in your refrigerator can save you a lot of cooking time.
Instructions
Prepare Ingredients to Make Shrimp Stock
1. Gather or purchase the heads and shells of 1 lb. of large shrimp. This material adds flavoring and helps to create the stock's thick, gel-like consistency. The shrimp meat can be used for other dishes.
2. Peel, halve and slice 2 medium-sized onions and 2 lemons. Don't worry about the seeds since the stock will be strained when it is finished.
3. Chop 1 carrot and 2 stalks of celery into fine pieces.
4. Chop, also, 1/2 cup of fresh parsley.
5. Use cold water to rinse the shrimp heads and shells.
Boil Shrimp Stock
6. Place 1 tbsp. of olive in a large stock pot and heat it.
7. Put the shrimp shells and vegetables in the stock pot. caramelize, or cook until the vegetables are soft and brown, for about 5 minutes.
8. Add 1 tsp. dried basil, 1 tsp. dried tarragon, 1 tsp. dried oregano, 2 tsp. salt and 3/4 tsp. peppercorns to the mixture for a pleasantly seasoned stock.
9. Stir in 4 qts. of water and bring to a slow boil over high heat.
10. Reduce the heat to low once the mixture boils and let it simmer for 45 minutes to 1 hour.
11. Skim and discard any foam that rises to the top of the liquid.
12. Remove the stock pot from the heat when foam stops rising to the top.
13. Place the strainer over the storage container and pour the stock through it, making sure to press firmly on the solid material. This will ensure that your shrimp stock is flavorful and thick.
Tags: heads shells, Make Shrimp, Make Shrimp Stock, Shrimp Stock
