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Feb 18, 2011

SHRIMP STOCK

This is truly worth the effort!

Shrimp shells and heads, if possible - about a gallon Zip-loc bag full
2 onions - quartered
2 T sea salt
6-8 ribs of celery plus any leaves
enough water to cover everything - at least 3 qts  (4 qts if you have shrimp heads)
8-10 whole peppercorns


Combine shrimp shells and heads and next five ingredients in a large pot and bring to a boil - cover and reduce heat and simmer for 45 minutes; remove from the heat and let sit another 45 minutes to cool  - strain, discarding veggies - stock will be a greenish/golden color



Freeze in 2C measures and label



I use full strength for cooking pasta or rice or grits for a seafood meal - the flavor is very intense so dilute if you are chicken!

Note:  For a more intensely flavored stock, return the strained stock to the pot and simmer for another hour, uncovered, to reduce it a little - then freeze.



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