Tag Archives: lemon in stock

Shrimp Stock Recipe

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From Nola Cuisine

Chefs and cookbook authors alike sound like broken records when discussing stocks, “…there is no substitute for a well made stock.” But hey, it’s true. There really is no substitute for a well made stock. But can you use that stuff on the grocery store shelves, (which they have the gall to label “stock”), in a pinch? Of course. I use them from time to time myself when I’m out of the real deal, but the results are never, ever as good as homemade.

Stocks add not only a richness of flavor but also of texture when it comes to Chicken and Beef Stock. When chicken or beef stock are made well, that is, slowly cooked over a low flame for hours, they are gelatinous and rich. So rich in fact that when cooled they are the texture of Jello, let’s see Kitchen Basics or Emeril’s brand hold a candle to that. But they do take a lot of time, which brings me to why I love Shrimp Stock, because it takes no time at all, an hour tops.

I always buy shell on shrimp. Why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce enough Shrimp Stock for the shrimp recipes calling for it on this site, plus some extra to freeze for later use. Shrimp stock only needs to cook for about 45 minutes to 1 hour, once you reach the simmering point.

Shrimp Stock Recipe

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or chinois.

Stock freezes very well. I always break it up into one use batches by putting it into those plastic ziploc containers. Just remember to leave about 1 inch of headroom as it will expand when it freezes.

Be sure and check out my ever growing, Index of Creole & Cajun Recipes, which features links to all of the recipes featured on this site!

Related Posts:

Beef Stock
Shrimp Etouffee Recipe
Shrimp Creole Recipe

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