RECIPE USING SHRIMP STOCK RECIPES

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SHRIMP STOCK RECIPE | ALLRECIPES



Shrimp Stock Recipe | Allrecipes 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

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 quart

Number Of Ingredients 10

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, CarbohydrateContent 6 g, CholesterolContent 89.6 mg, FatContent 0.9 g, FiberContent 1.9 g, ProteinContent 11.8 g, SodiumContent 148.8 mg, SugarContent 1 g

CREOLE SHRIMP STOCK RECIPE - FOOD.COM - RECIPES, FOOD ...



Creole Shrimp Stock Recipe - Food.com - Recipes, Food ... image

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

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

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, FatContent 4.9, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 65.6, CarbohydrateContent 11.2, FiberContent 2.9, SugarContent 3.4, ProteinContent 1.4

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