Скачать или смотреть Basic Shrimp Stock Recipe

Similar to fish stock, a shrimp stock is an excellent base for gumbo or pretty much any kind of bisque.

Because it doesn’t need to cook for long, start it before starting the knife work for whatever dish calls for it. Once the knife work is done, the shrimp stock ought to have come to a gentle simmer, at which point it is basically done.

It is important to use a low heat when making any kind of stock. Boiling damages them, so don’t let it get to a real boil; just keep it at a simmer. Ideally it should take 30-45 minutes to come to a simmer, cook briefly, and then be strained and used immediately. It has a milder and yet more complex flavor than chicken or beef stock, so it is better not to store it for too long, lest it pick up the flavors of the other things it’s stored with.

Makes roughly 2 quarts.

Equipment:
• small stock pot
• strainer
• large bowl or measuring cup for finished stock

Ingredients:
2 cup shrimp shells the more the better really; frozen is ideal
6 cup water
4 cup chicken stock or water
1 ea carrot peeled; large dice
1 rib celery large dice or segments

Procedure:
1. Peel and chop the carrot and place it into the stock pot.
2. Chop the celery and add it to the stock pot.
3. Place the cold shrimp shells into the stock pot.
4. Pour the cold water and optional stock into the stock pot.
5. Place the pot over low heat and allow to come slowly to a simmer over the better part of an hour.
6. Once the stock is simmering, it may be turned off. Do not simmer it for longer than 10 minutes.
7. Strain the stock into a large bowl, 2+ quart measuring cup, or straight into the pot for making gumbo, étouffée, or whatever you need shrimp stock for.
8. If the stock is to be stored before use, allow it to cool completely, and then store it in an airtight container in the fridge for 1-2 days or in the freezer for a month or so.

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