Comments on: Shrimp Stock Recipe

By: Shrimp à la Creole « Edible Aria

Shrimp à la Creole « Edible Aria — Wed, 07 Dec 2011 21:15:19 +0000

[...] pounds fresh shrimp (save shells to make shrimp stock) 2 tablespoons pastured butter 1 tablespoon bacon grease 1 large yellow onion, finely chopped 2 [...]

By: 10 important things that i’ve been told « Emily Mica Emily

10 important things that i’ve been told « Emily Mica Emily — Mon, 16 May 2011 19:55:24 +0000

[...] 7. “Never throw away shrimp shells.” [...]

By: StockNBroth

StockNBroth — Fri, 25 Mar 2011 17:32:32 +0000

The Shirmp and Veg have to be Sautee’d W/ Butter or oil before covering with cold water….
This allows you to extrack more flavor from the shrimp and the veg.

By: Patrick

Patrick — Mon, 31 Jan 2011 22:03:42 +0000

I have to admit I was a little weary of attempting a seafood stock, but I more or less went with this recipe and it’s great. I swapped the onion for a little more volume of chopped leek, tossed in some parsnips, and sweated the leek, parsnip, and celery in some olive oil first, threw the shells and tails on until they were pink, and then piled on the garlic and lemons for about a minute before I started adding the cold water. Very good stuff; I was surprised by the amount of shrimp flavor that comes out of those shells/tails so quickly and by what an amazing touch the lemons added!

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.