Shrimp Stock 2 Methods 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.

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.

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 FOR RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes. Add shrimp shells, bay leaf, and red-pepper flakes, and cook, stirring, until shells are bright pink, about 1 minute. Add fish sauce, and cook for 1 minute. Stir in stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat, and simmer, partially covered, 20 minutes. Pour through a fine sieve; discard solids. Stock can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

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 (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.

SHRIMP STOCK

Steps:

• Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes. Add the wine and boil until reduced by half. Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes. Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.

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.