RECIPES USING SHRIMP STOCK RECIPES

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

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, 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

SHRIMP STOCK RECIPE - FOOD.COM

Shrimp Stock Recipe - Food.com 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.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 3 1/2 quarts

Number Of Ingredients 13

Ingredients

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, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1388.5, CarbohydrateContent 11.5, FiberContent 3.2, SugarContent 4, ProteinContent 1.8

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