Shrimp Stock
"This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer."
photo by Katanashrp
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
3 1/2 quarts
ingredients
- shrimp shells, from about 2 pounds of large shrimp
- 2 onions, halved
- 2 stalks celery, chopped
- 2 lemons, halved
- 8 bay leaves
- 1⁄2 cup chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 teaspoon dried oregano
- 3⁄4 teaspoon black peppercorns
- 2 teaspoons salt
- 4 quarts cold water
directions
- Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
- Bring to a boil on high heat.
- Reduce heat and simmer for 10 minutes.
- Raise heat to medium and cook for 1/2 hour.
- Strain completely.
- If not using immediately, cool and refrigerate.
- Will keep for 30 days.
Questions & Replies
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Reviews
-
Dissapointed. I thought about browning the ingredients but trusted the recipe. The whole lemons make the stock quite bitter and the flavor is weak. Perhaps i need to reduce the stock more but overall dissapointed. -
Very tasty. I used it in a clam chowder instead of clam juice and it turned out fantastic. Thank you. -
I'm a freak for shrimp so this is really helpful! Great stock and very easy. AND it will keep 30 days. -
Very good stock. I made this for the stock needed for Shrimp Diane recipe #74740 by Hey Jude. My kitchen smelled scrumptous while it was cooking!
Tweaks
-
Very tasty. I used it in a clam chowder instead of clam juice and it turned out fantastic. Thank you.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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