A few months ago, David and I had our Saturday night steak and had a few shrimp to go along with the steaks. They were beautiful WILD CAUGHT GULF COAST SHRIMP. They still had their heads on, which was perfect for making shrimp stock!
We had a nice wine and Cesar Salad to go along with the steaks. I even tossed a few of those shrimp into my salad.
After we peeled and de-veined the shrimp, I saved the heads and shells. Many good seafood dishes start with a really good shrimp stock. This shrimp stock has rich, intense flavor using scraps from shrimp. I decided I would make shrimp stock, not even having a plan to use it I froze it for later use.
Shrimp stock is really simple to make and uses basic ingredients. Here’s how I made mine:
Along with the shrimp shells and heads, I tossed in some carrots, onion, lemon and garlic. I didn’t have any celery, so I used celery seeds.
I threw all of this into a pot of water and proceeded to boil it, peeling, skins and all!
After it boiled a while, I got out a bowl and a sieve to strain out the solids.
The whole house smelled like a seafood market and it reeked!! It was so bad I had to open a few windows, the front, and back doors to try to air out the house a little. We love seafood, but holy moly was that smell strong!!
So now I have two quarts of shrimp stock frozen in my freezer, now what? What would you use it for? Comment below or email me: [email protected] I want to know!
- 2 quarts water
- shells and heads from 1 pound of shrimp
- 2 carrots with peel, cut into chunks
- 1 onion quartered
- ½ lemon cut in ½ again
- 3 cloves garlic smashed
- 1 stalk celery cut into chunks, or 1 teaspoon celery seeds
- Place all the ingredients into a large sauce pot and bring to a boil. Cover the pot, reduce the heat to medium-low. Simmer about 15 to 30 minutes.
- Place a sieve over a bowl. Pour the stock through the sieve to strain out the solids. Discard the solids. Use right away or allow the stock to cool completely, then refrigerate for 24-hours. Freeze in an air-tight container for up to 3 months.
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