SHRIMP STOCK (2 METHODS)
Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want.
Provided by Rita1652
Categories Stocks
Time 1h15m
Yield 3 quarts, 24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 205.3, Carbohydrate 3.4, Fiber 1.1, Sugar 0.8, Protein 0.5
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shaikh waheed
[email protected]This shrimp stock recipe is a must-try for any home cook. It's delicious, versatile, and easy to make. I highly recommend it!
Asheli_ _
[email protected]As a beginner cook, I found this shrimp stock recipe to be very easy to follow. It's a great way to learn the basics of stock making.
Raj mahmud Rasel
[email protected]This shrimp stock is so versatile! I use it in everything from soups and stews to pasta dishes and rice bowls. It's a staple in my kitchen.
Isack Ibrahim
[email protected]I appreciate that this shrimp stock recipe is made with all-natural ingredients. It's a great way to add flavor to my dishes without sacrificing my health.
Jaing Salim
[email protected]This shrimp stock recipe is a huge time-saver for me. I make a big batch on the weekend and freeze it in portions. Then I can easily thaw it whenever I need it for a quick and flavorful meal.
Cindy Narvaez
[email protected]I love experimenting with different ingredients in my shrimp stock. I've added lemongrass, ginger, and even a touch of chili powder to create unique and flavorful variations.
Shawon Hp
[email protected]I'm so proud of myself for making shrimp stock from scratch. It's so satisfying to know that I'm using fresh, quality ingredients to create something delicious and nutritious for my family.
Troy Gaza
[email protected]This shrimp stock recipe is a lifesaver for budget-conscious cooks like me. It's a great way to use up leftover shrimp shells and heads, and it's so much cheaper than buying store-bought stock.
Mahnoor Arshad
[email protected]I love using shrimp stock in my seafood stews and soups. It adds a depth of flavor that you just can't get from store-bought stock. This recipe is a keeper!
Md Shah Alom
[email protected]Wow, I can't believe how easy it is to make shrimp stock from scratch. I used to buy store-bought stock, but this homemade version is so much better and fresher. Thank you for sharing this recipe!
Scarlett Adelman
[email protected]I've tried many shrimp stock recipes, but this one stands out. The addition of aromatics like garlic, onion, and celery really elevates the flavor. I also appreciate the clear instructions and step-by-step photos.
Nantongo Rebecca
[email protected]This shrimp stock recipe is a game-changer! It's so easy to make and adds incredible flavor to my seafood dishes. I love that I can use the shells and heads of the shrimp to create something so delicious and versatile.