Pierre Franeys Shrimp Broth Recipes

SHRIMP JAMBALAYA

Steps:

• Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
• Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
• Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

PIERRE FRANEY'S SHRIMP BROTH

Steps:

• Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes.
• Strain the broth, discarding the solids. There should be about three cups.

SHRIMP BROTH

Steps:

• Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.

SHRIMP BROTH

Steps:

• Put all the ingredients in a saucepan and bring to a boil. Simmer for 20 minutes and strain.

CRAB AND SHRIMP GUMBO

Steps:

• Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
• Cut the sausage on the bias into thin rounds, each about 1/4 inch thick
• Cut the ham into 1/2-inch cubes.
• Heat one tablespoon of the oil in a casserole and add the sausage. Cook, stirring often, until sausage is lightly browned. Add the ham and stir. Cook about one minute. Transfer the meats to a bowl and set aside. Pour off the fat from the casserole.
• Add the garlic, onion, scallions and green pepper to the casserole. Cook, stirring, until vegetables are wilted.
• If fresh okra is used, trim off any tough stems. Cut the okra into small rounds. There should be about one cup. Add this to the casserole and stir. Continue cooking until vegetables become fairly dry, about five minutes.
• Add the tomatoes, bay leaf, 2 1/2 cups of the shrimp broth or water, Tabasco and Worcestershire sauces, salt and pepper. Add the ham and sausage mixture. Bring to a boil.
• Heat the remaining tablespoon of oil in a small skillet and add the flour, stirring constantly with a wooden spoon. Cook, stirring, until the flour is browned. Take care not to burn the flour or it will be bitter.
• Add the remaining half-cup of shrimp broth or water while stirring rapidly with a wire whisk. Stir this sauce into the sausage and ham mixture.
• Add the peeled shrimp and lemon slices and cook about 10 minutes. Add the crab meat. Stir gently to prevent breaking up the lumps. Cook about five minutes. Serve with plain boiled rice.

PIERRE FRANEY'S BEEF BROTH

Steps:

• Place the beef and the bones in a deep pot. Cover with 5 quarts water and bring to a boil. Remove and discard water. Return beef and bones to the heat, and add 5 quarts water and the remaining ingredients. Bring to a boil.
• Simmer 3 1/2 to 4 hours. Skim off surface foam periodically. When cooked, strain and set aside, and if using in the future, freeze. Retain the meat for things like salads and sauces.

PIERRE FRANEY'S FISH SOUP

Steps:

• Cut the fish into 1 1/2-inch cubes. Set aside.
• Put the tomatoes and their liquid into the container of a food processor, and process until fine. Or put them through a food mill. Set aside.
• Shell and devein the shrimp and set aside. Scrub the mussels well and set aside.
• Heat the oil in a fairly deep skillet or small kettle, and add the onions. Cook, stirring, until wilted. Add the celery and green pepper. Cook, stirring, about 5 minutes, and add the wine and bay leaf. Cook down about 1 minute. Add the tomatoes, thyme and hot red pepper. Add salt and pepper. Let simmer about 12 minutes.
• Add the fish and mussels. Push the solids down into the sauce. Cook over high heat about 3 minutes. Add the shrimp, and immerse them in the sauce. Let cook about 1 minute, and sprinkle with garlic and parsley. Stir and let simmer about 3 minutes longer.

SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC

Steps:

• Peel and devein the shrimp. Reserve the shells for shrimp broth.
• Chop the shrimp into small cubes. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce. Blend well and let sit for about 10 minutes.
• Lay one won-ton wrapper on a lightly floured dry surface. Brush it with some of the beaten egg. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly. Trim the won-ton skin edges with a cookie cutter to remove excess dough. Repeat the procedure with the rest of the ingredients. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
• Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface. Drain and place four to six ravioli on warm serving plates. Drizzle some beurre blanc over and serve immediately.