AWESOME RICH SHRIMP STOCK
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.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 4 cups
Number Of Ingredients 15
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, Fat 1.3, SaturatedFat 0.2, Sodium 90.5, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 1
SHRIMP BROTH AND PASTA
This recipe gets the most out of shrimp by first turning the shells into a fragrant and flavorful stock, then transforming the stock into an elegant garlic cream sauce for pasta. The shelled shrimp are then gently cooked in the sauce, making this dish a shrimp lover's dream.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
- Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.
SHRIMP STOCK
Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is courtesy of Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 quarts
Number Of Ingredients 9
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.
QUICK, CONCENTRATED SHRIMP STOCK
Clocking in at just two ingredients and only needing a five-minute simmer time, this fast and flavorful shrimp broth is perfect for boosting seafood-studded dishes like risotto or shrimp scampi.
Provided by Martha Stewart
Categories Soup Recipes
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 2
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
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
Time 1h10m
Yield 4
Number Of Ingredients 10
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, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g
HOW TO MAKE A QUICK SHRIMP STOCK
Don't throw away leftover shrimp shells. It is simple to make your own shrimp stock that will add flavor to any seafood dish.
Provided by Doug DuCap
Categories Appetizer Entree Ingredient
Time 27m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Cholesterol 479 mg, Fiber 2 g, Protein 58 g, SaturatedFat 2 g, Sodium 2744 mg, Sugar 1 g, Fat 18 g, ServingSize About 1 cup, UnsaturatedFat 0 g
SHRIMP STOCK
Provided by Emeril Lagasse
Time 1h10m
Yield about 2 1/2 quarts
Number Of Ingredients 8
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.
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.
Nutrition Facts : @context http, Calories 5, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP STOCK (2 METHODS)
Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want.
Provided by Rita1652
Categories Stocks
Time 1h15m
Yield 3 quarts, 24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 205.3, Carbohydrate 3.4, Fiber 1.1, Sugar 0.8, Protein 0.5
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
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat the olive oil and sauté the shells and garlic for 2 to 3 minutes, or until the shells turn pink. Add the onion, celery, and wine and bring to a boil. Add water to cover, bring to a boil, then simmer for 20 to 30 minutes to get the flavor out of the shells. Strain, pressing on the shells.
SHRIMP BROTH
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.
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