Shrimp Shell Stock Recipes

SHRIMP STOCK

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.

AWESOME RICH SHRIMP STOCK

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.

SHRIMP STOCK

Steps:

• Place shrimp shells and heads in a large colander and rinse under cold running water.
• Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.
• Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.

DAVID TANIS'S SHRIMP BROTH

Steps:

• Pour olive oil into a small pot over medium-high heat. Add shrimp shells, thyme sprigs, garlic, bay leaf and dried shrimp if using. Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
• Add 7 cups water, bring to a boil, then reduce heat to a gentle simmer. Season to taste with salt and pepper. Simmer for 30 minutes. Strain through a fine-meshed sieve. May be prepared several hours ahead.

HOW TO MAKE A QUICK SHRIMP STOCK

Steps:

• Gather the ingredients.
• In a large skillet , heat the oil over medium-low heat. Add the shrimp shells and toss well.
• Allow the shells to cook for 2 to 3 minutes, stirring often.
• Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.
• Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.
• Taste and add a pinch of salt if necessary.

SHRIMP STOCK

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.

SHRIMP SHELL STOCK

Steps:

• Put the shells in a medium saucepan and add about 1 quart water or enough to cover. Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools. (Or, if you're in a hurry, use it right away.)
• Strain the stock, discard the shells, and add salt and pepper. Use immediately, refrigerate for up to 2 days, or freeze for up to a month.

SHRIMP STOCK (2 METHODS)

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.

QUICK, CONCENTRATED SHRIMP STOCK

Steps:

• Place shrimp shells and whole garlic clove in a small saucepan and add 1 1/4 cups water. Bring to a boil, then reduce heat to low and simmer, covered, 5 minutes. Strain stock, discarding solids, and set aside. Let cool and refrigerate up to 2 days or freeze up to 3 months.

SHRIMP STOCK

Steps:

• Bring water to a boil in a large saucepan. Add shrimp and cook 3 minutes. Drain, reserving liquid. Put shrimp in a bowl of ice water for 5 minutes. Shell the shrimp, reserving shells. Set aside shrimp for the risotto.
• Heat oil in the saucepan over medium heat. Add the carrot, onion, celery, tomato and garlic. Cook 3 minutes. Add shrimp shells and cook 3 minutes more.
• Add the wine. Simmer 2 minutes.
• Add the shrimp cooking liquid. Bring to a boil. Reduce heat and simmer 30 minutes. Strain. Chop the reserved shrimp for use in the risotto recipe.