SHRIMP STOCK
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
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
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
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)
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
ROASTED SHRIMP STOCK
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
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
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
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
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
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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- Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
- In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.
- Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
- Strain the stock through a fine-mesh sieve into a large heat-safe bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)
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