Awesome Rich Shrimp Stock Food

SHRIMP STOCK

Shrimp Stock image

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Provided by TRB

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

shrimp shells from 2 pounds of shrimp, or to taste
½ cup roughly chopped onion
1 lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, or to taste
2 garlic cloves, crushed
1 teaspoon whole black peppercorns
3 sprigs fresh thyme
2 bay leaves
8 cups cold water

Steps:

Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g

AWESOME RICH SHRIMP STOCK

Awesome Rich Shrimp Stock image

This is so Rich and Fresh, Very Intense and Easy to make so forget the bottled clam juice or fish stock. This stock is made from the basics so do save and freeze your "scraps" (onion skins, garlic skins and roots, carrots, bell pepper, celery ends, scallion ends, fresh herb stems, onion roots, asparagus bottom trimmings, etc. and of course shrimp shells. Use in anything that calls for seafood stock or clam juice or to make rice, fish stews, gumbo and jambalaya's. It's a shame to discard all the goodness and it is so expensive that it would be a sin to buy. Because it cost you almost NOTHING! Just pennies! So never discard a shell, just freeze and then make rich yummy stock. You can reduce this shrimp stock for more intense flavor.

Provided by Rita1652

Categories Sauces

Time 50m

Yield 4 cups

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
4 cups shrimp shells (from 2 pounds of shrimp fresh or frozen)
1 unpeeled red onion, sliced
1 organic carrot, sliced
1 organic celery, sliced
2 tablespoons tomato paste (or 1/4 cup leftover rich tomato sauce)
3 garlic cloves, smashed
1 sprig parsley
1 sprig thyme
1 sprig chives
1 sprig oregano
1 -2 bay leaf
1/8 teaspoon fennel seed
black pepper
6 cups water (or enough to cover)

Steps:

In a stock pot heat olive oil. Add shells and cook till they turn pink up to 10 minutes to intensify the flavor.
Add remaining ingredients except the water.
Cover and cook for about 10 minutes the longer you can draw this process out, the more of the natural juices of the scraps will be released. This is awesome flavoring. Add just a pinch of salt to speed the process.
Cover with water bring just to a boil: lower heat to simmer for 20 minutes.
Strain into a container extracting out all the goodness from the scraps.
Cool completely and freeze or use as you like.

Nutrition Facts : Calories 39.4, Fat 1.3, SaturatedFat 0.2, Sodium 90.5, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 1

SHRIMP STOCK

Shrimp Stock image

Provided by Emeril Lagasse

Time 1h10m

Yield about 2 1/2 quarts

Number Of Ingredients 8

Ingredients

2 1/2 pounds shrimp shells
2 1/2 quarts plus 1 cup cold water
1 cup coarsely chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems

Steps:

Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

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

Ingredients

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

RICH SHRIMP

Rich Shrimp image

This recipe makes a lot so the serving size is just an estimate. It is great to serve to serve as an appetizer when you are having dinner guests. You may substitute chicken for the shrimp. You may also make your own alfredo sauce or try "Recipe#76" if you don't want to use bottled sauce. This is not a low fat dish but it good for special occasions.

Provided by CookingONTheSide

Categories < 60 Mins

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup butter, no substitutes
1 large garlic clove, chopped
1 large onion, chopped
2 (16 ounce) jars alfredo sauce
1 lb mozzarella cheese, shredded (fresh is great but only optional)
1 lb large raw shrimp or 1 large raw shrimp, cleaned
1/3 cup fresh parsley, diced
2 cups large unseasoned croutons

Steps:

In non-stick skillet, add butter, onion, garlic and saute gently until onions are translucent.
Add alfredo sauce and 1/2 pound of shredded mozzarella.
Stir, add shrimp, stir, add parsley to top.
Add croutons to cover top of mixture, gently press croutons into mixture, but not completely.
Sprinkle 1/2 pound mozzarella over croutons.
Cover with lid, simmer for about 20 minutes.

Nutrition Facts : Calories 256.9, Fat 15.9, SaturatedFat 9.1, Cholesterol 117, Sodium 427.8, Carbohydrate 7.6, Fiber 0.6, Sugar 1.1, Protein 20.3

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