Awesome Rich Shrimp Stock Food

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SHRIMP STOCK



Shrimp Stock image

This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.

Provided by Kozmic Blues

Categories     Stocks

Time 50m

Yield 3 1/2 quarts

Number Of Ingredients 13

shrimp shells, from about 2 pounds of large shrimp
2 onions, halved
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon dried oregano
3/4 teaspoon black peppercorns
2 teaspoons salt
4 quarts cold water

Steps:

  • Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
  • Bring to a boil on high heat.
  • Reduce heat and simmer for 10 minutes.
  • Raise heat to medium and cook for 1/2 hour.
  • Strain completely.
  • If not using immediately, cool and refrigerate.
  • Will keep for 30 days.

Nutrition Facts : Calories 47.3, Fat 0.4, SaturatedFat 0.1, Sodium 1388.5, Carbohydrate 11.5, Fiber 3.2, Sugar 4, Protein 1.8

CREOLE SHRIMP STOCK



Creole Shrimp Stock image

A basic shrimp stock for Louisiana-style cooking. Crab or fish stocks are made similarly, using crab shells or fish bones and heads.

Provided by Queen Dragon Mom

Categories     Creole

Time 1h40m

Yield 6 quarts

Number Of Ingredients 15

4 quarts shrimp shells
8 quarts cold water
2 tablespoons oil
4 ounces onions, diced
4 ounces leeks, white only, chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 lemons, halved
1 cup parsley, coarsely chopped, stems and all
8 bay leaves
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/2 teaspoon peppercorn, cracked black

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.

Nutrition Facts : Calories 87, Fat 4.9, SaturatedFat 0.7, Sodium 65.6, Carbohydrate 11.2, Fiber 2.9, Sugar 3.4, Protein 1.4

SHRIMP STOCK (2 METHODS)



Shrimp Stock (2 Methods) image

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

8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
1 leek, sliced and rinsed well
2 stalks celery, chopped
1 carrot, chopped
2 lemons, halved
4 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried tarragon leaves
1 teaspoon dried oregano leaves
3/4 teaspoon whole black peppercorn
2 teaspoons coarse salt
4 quarts water

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

ROASTED SHRIMP STOCK



Roasted Shrimp Stock image

The easiest, most flavorful shrimp stock you will ever make! Every time we eat shrimp, I save the shells and heads (either cooked or uncooked), pack them into freezer-safe bags, squeeze out any exceess air and freeze. I have used them up to a year afterwards, and usually wait until I have 2-3 bags full to make a whole bunch of stock at a time. If you save your chinese soup containers from takeout, they are great for freezing stock! If you aren't as frugal as I (LOL) you can purchase these containers from any restaurant supply store.

Provided by Raquel Grinnell

Categories     Stocks

Time 1h45m

Yield 16 cups, 8 serving(s)

Number Of Ingredients 11

4 cups shrimp shells, packed
3 tablespoons olive oil
1 1/2 teaspoons garlic salt
1 gallon water
1 large onion, peeled and quartered
3 stalks celery, roughly chopped
4 garlic cloves, peeled and crushed
1/2 cup fresh parsley, stems and all
8 peppercorns
2 bay leaves
sea salt

Steps:

  • Preheat oven to 375 degrees. Toss shrimp shells with olive oil and garlic salt and spread evenly over an aluminum foil lined baking sheet or roasting pan. If they are not in a single layer, spread over two pans. Roast in oven for 15-20 minutes or until well-browned.
  • Combine all ingredients except for sea salt in a large stockpot and bring to a boil, then lower heat, cover and simmer for one and a half hours. If you prefer a richer stock, boil at a medium heat uncovered so that the water evaporates and the stock tastes as you'd like. You will end up with less stock this way. Add salt to taste in the last 10 minutes. Tip: I actually rinse my aluminum foil with all the browned bits (called fond in cooking terms) in a large bowl with my water to get all the amazing flavor this brown stuff provides and use that water in the stock. You don't have to do this, but it will make your stock all the richer!
  • Strain out solids with a large colander first, discarding solids. Re-strain the stock with fine strainer to remove the finer debris, pressing the solids with a spoon and scraping the bottom of the fine strainer into the stock to get all the goodness.
  • Use immediately, or place in freezer-safe containers and freeze up to 6 months. Great for shrimp bisque, any rice dish with seafood that requires stock like paella or jambalaya, gumbo, etouffee, etc. Enjoy!

Nutrition Facts : Calories 60.5, Fat 5.2, SaturatedFat 0.7, Sodium 29.8, Carbohydrate 3.4, Fiber 0.8, Sugar 1.1, Protein 0.6

PAT'S EASY SEAFOOD STOCK



Pat's Easy Seafood Stock image

This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? You will want to drink this stock right away when you smell the ambiance of its excellent aroma! It needs no additional salt as the bouillon provides more than enough. Having this stock available in your freezer will make your life EASIER and your recipes BETTER. Enjoy!

Provided by Bone Man

Categories     Stocks

Time 1h

Yield 3 pints

Number Of Ingredients 11

4 ounces imitation crabmeat (optional)
15 ounces chicken stock, canned
15 ounces vegetable stock, canned
2 cups water
1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
3 celery ribs, chopped
4 large carrots, unpeeled, ends trimmed and, chopped
1 medium onion, peeled and chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon white pepper
4 cups shrimp shells (from at least one-pound of uncooked shrimp) or 4 cups lobster shells (from at least one-pound of uncooked shrimp)

Steps:

  • Combine all ingredients in a large cooking pot and bring to a boil, covered.
  • Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
  • Strain the solids from the stock using a colander in a large bowl. Discard the solids.
  • After the stock cools, store it as you wish in your freezer until it is needed.

Nutrition Facts : Calories 121.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.5, Sodium 680.7, Carbohydrate 20.4, Fiber 4.3, Sugar 9.3, Protein 5.8

SOUTH EAST ASIAN SHRIMP STOCK



South East Asian Shrimp Stock image

This recipe is another one of those which came to me while rummaging about in my cupboard seeing what ingredients I had. This is great served with white rice on a cold winters days.

Provided by dk683

Categories     Asian

Time 25m

Yield 1 serving(s)

Number Of Ingredients 13

1/2 cup cooked shrimp
1 inch fresh ginger, sliced finely
1 garlic clove, sliced finely
1/4 teaspoon dried chili
2 teaspoons vegetable oil
2 scallions, chopped
1 lime, zested and juiced
2 cups low sodium chicken broth
1 -2 teaspoon fish sauce
2 tablespoons cilantro, chopped
1/4 cup white rice, jasmine of basmati
3/4 cup cold water
1 teaspoon rice vinegar

Steps:

  • For the Stock:.
  • Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
  • Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
  • Serve in bowls with the cilantro sprinkled on top.
  • For the Rice:.
  • Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
  • Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.

Nutrition Facts : Calories 364.8, Fat 12.4, SaturatedFat 2.1, Sodium 621.3, Carbohydrate 54.2, Fiber 4.1, Sugar 2.8, Protein 14.3

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