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
SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD
Provided by Mark Bittman
Categories dinner, quick, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
- Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
- Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 0 grams, Sodium 1468 milligrams, Sugar 13 grams, TransFat 0 grams
SOUTHEAST ASIAN-STYLE GRILLED SHRIMP WITH AROMATIC HERBS
Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame oil, lemongrass, hot chile pepper, curry powder, and Thai basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 14
Steps:
- Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Brush shrimp with sesame oil and season with salt and pepper. Place shrimp on grill near, but not directly over, the coals and cook, turning once, until shrimp are opaque, 3 to 4 minutes per side. Remove from heat and transfer to a large nonreactive bowl.
- Add ginger, garlic, chile, curry powder, lemongrass, Thai basil, mint, cilantro, lime juice, fish sauce, and sugar to bowl with shrimp. Toss to combine. Serve immediately.
ASIAN SHRIMP STOCK
Soups made from this heady stock are especially soothing and warming from the generous splash of wine and palate-tingling fresh gingerroot. Chinese Shaoxing rice wine is the best to use, but Japanese sake is a delicious choice as well.
Categories seafood recipes soup recipes homemade soup recipes shrimp stock asain shrimp
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the shells and heads, scallions, rice wine, ginger, garlic, and water in a 4-quart saucepan and slowly bring to a boil over medium heat. Reduce the heat to low and gently boil, partially covered, 1 hour. Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.Nutritional information is based on a 1-cup serving.
Nutrition Facts : Calories 51 calories
25 SIMPLE ASIAN SHRIMP RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian shrimp recipe in 30 minutes or less!
Nutrition Facts :
SOUTH EAST ASIAN SHRIMP STOCK
This recipe is another one of those which came to me while rummaging about in my cupboard seeing what ingredients I had. This is great served with white rice on a cold winters days.
Provided by dk683
Categories Asian
Time 25m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- For the Stock:.
- Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
- Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
- Serve in bowls with the cilantro sprinkled on top.
- For the Rice:.
- Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
- Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.
Nutrition Facts : Calories 364.8, Fat 12.4, SaturatedFat 2.1, Sodium 621.3, Carbohydrate 54.2, Fiber 4.1, Sugar 2.8, Protein 14.3
CAJUN SHRIMP STOCK
This recipe has been submitted for play in ZWT9 - Cajun/Creole. This recipe is from cookbook Cajun Cooking by Better Homes and Gardens. If you by shrimp in the shell, don't throw away those shells, freeze them until you have enough to make homemade stock. Nothing beats the taste of homemade shrimp stock.
Provided by Baby Kato
Categories Stocks
Time 35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- To make stock, place the shrimp shells in a large pot. Add onion, celery, parsley, lemon, salt, peppercorns, cloves and 6 cups of cold water. Bring to a boil over high heat, reduce heat and simmer 30 minutes, strain, discard shells, vegetables, lemon and spices.
Nutrition Facts : Calories 18.9, Fat 0.3, SaturatedFat 0.1, Sodium 410.3, Carbohydrate 4.3, Fiber 1.3, Sugar 1.5, Protein 0.6
SOUTHEAST ASIAN SHRIMP WITH BIBB LETTUCE AND HERBS
Can be prepared in 45 minutes or less.
Number Of Ingredients 10
Steps:
- Shell and devein shrimp. In a 3-quart saucepan of boiling water cook shrimp 3 minutes, or until just cooked through, and drain in a colander. Cool shrimp slightly. In a large baking dish chill shrimp in one layer, loosely covered with plastic wrap. (Shrimp may be cooked 1 day ahead and chilled, covered.)
- Mince garlic. Wearing rubber gloves, seed 2 chilies and mince all 3 chilies. In a bowl stir together garlic, chilies, lime juice, fish sauce, brown sugar, and water until sugar is dissolved. (Dipping sauce may be made 2 days ahead and chilled, covered.)
- Just before serving, assemble hors d'oeuvres: On each lettuce leaf arrange 1 shrimp, 1 mint leaf, and 1 coriander sprig. Serve shrimp with dipping sauce.
GRILLED SHRIMP AND SCALLIONS WITH SOUTHEAST ASIAN DIPPING SAUCES
Provided by Chris Schlesinger
Categories Citrus Fish Ginger Herb Onion Pepper Appetizer Backyard BBQ Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 (first course) servings
Number Of Ingredients 17
Steps:
- In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
- In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
- Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
- Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
- Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.
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
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