WHERE CAN I BUY SEAFOOD STOCK RECIPES

AWESOME RICH SHRIMP STOCK RECIPE - FOOD.COM

Awesome Rich Shrimp Stock Recipe - Food.com 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.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

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, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 90.5, CarbohydrateContent 6.9, FiberContent 1.4, SugarContent 3, ProteinContent 1

SHRIMP STOCK RECIPE | EMERIL LAGASSE | FOOD NETWORK

Shrimp Stock Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

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.

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SHRIMP STOCK RECIPE | ALLRECIPES

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.
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Reviews 3.9
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Calories 71.5 calories per serving

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.

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AWESOME RICH SHRIMP STOCK RECIPE - FOOD.COM

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.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 39.4 per serving

Cool completely and freeze or use as you like.

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SHRIMP STOCK RECIPE | ALLRECIPES

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.

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