Comments on: Shrimp Stock Recipe

By: R M.

R M. — Thu, 17 Sep 2009 15:25:53 +0000

Read one of the older Paul Prudhomme cookbooks. Shrimp heads are an essential part of making a good stock. It is the fat (you might call it yuk) in the heads that flavors the stock. Look for head-on shrimp, a staple in Gulf Coast states. Good luck

By: Paul L

Paul L — Mon, 27 Apr 2009 19:00:12 +0000

I note that J.J. uses the heads. I have seen almost zero shrimp stock recipes with the heads being used – I’m sure it adds a ton of flavor and intensity BUT, one question – Does the yuk in part of the head affect the result in any way?? Thanks, Paul L

By: J.J.

J.J. — Thu, 23 Apr 2009 01:38:14 +0000

Oh yeah, this stock recipe is delicious. As for using celery and onions, they definitely came through when I made it. Just make sure to keep it at a low simmer to retain the flavors and aromatics. (Being a supermarket sucker, I was worried about the wax on the lemon rinds though.) Great recipe!

By: J.J.

J.J. — Thu, 23 Apr 2009 01:31:38 +0000

Unfortunately the only shrimp I have access to for stock is in frozen head-on bait form. That said, the heads contribute massive amounts of flavor and oils compared to the shells, at least that’s what it seems. I’ve used just under HALF a pound of heads, tails, and shells to make a pretty shrimpy shrimp soup, but I’ll be seeing if this will work for the shrimp stock recipe. My questions are: have you ever used shrimp heads in your stock? is it safe to consume head-on “bait” shrimp? I’ve always lived close to the water in the pacific northwest, so for the past few years I’ve regularly cried myself to sleep at night thinking about clam bakes and oyster shucking. My dad will send me home with salmon fillets he caught and smoked himself, but I’m all out and I WANT SEAFOOD!

By: Julian

Julian — Fri, 20 Mar 2009 19:10:02 +0000

Yes!! My grandparents are from New Orleans and I for the longest have been trying to replicate their cooking. My shrimp etouffee has always been missing something…. duh.. and here it is! Thanks man

By: Brant

Brant — Sun, 23 Nov 2008 22:07:37 +0000

The only edit I’d make to your recipe is not to bother with chopping the onions and celery – you are going to simmer the stuff for 45 min, after all. That being said, for some reason I always at least halve my garlic cloves, though I can’t tell you why.

On the lemon question, I usually squeeze a lemon or two into the stock, but don’t use the rinds.

By: Danno

Danno — Mon, 27 Oct 2008 21:52:48 +0000

Sandy – It’s the fifth ingredient down. To each his or her own, this happens to be my recipe. Many restaurants do use whole lemons in their shrimp stock, including Commander’s Palace, Brennan’s, and Galatoire’s (plus a few other no namers); also lemons are often used pureed into large batches of Turtle Soup. It’s kind of a broad statement to say that “Lemon isn’t usually in NOLA cooking unless it is a side accompaniment”, isn’t it?? Much of the cuisine is based around seafood. Lemons are everywhere.

By: Chef Sandy

Chef Sandy — Mon, 27 Oct 2008 00:56:18 +0000

I see a lot of lemon slices in the picture, but not in the list of ingredients. What’s up? Lemon isn’t usually in NOLA cooking unless it is a side accompanyment.

By: Shrimp and Andouille Sausage Gumbo « Grindage: A place for food

Shrimp and Andouille Sausage Gumbo « Grindage: A place for food — Fri, 26 Sep 2008 01:06:14 +0000

[...] quarts shrimp stock (preferred) or chicken [...]

By: Jenny

Jenny — Wed, 03 Sep 2008 01:59:49 +0000

I tried your shrimp creole recipe a second time. I thought it was great the first time without the shrimp stock, but it was incredible with it. You’ve turned me into a believer of taking the time to make a good stock first. It it well worth the time!!