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Shrimp stock

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When making Pho, hot and sour shrimp soup, risotto or a number of shrimp and seafood dishes, it’s great to have some good shrimp stock on hand. Save your shrimp shells every time you peel and make shrimp, it’s easy to keep a ziploc bag in the freezer and just add to it.

I started saving my shrimp shells a long time ago as they take up very little space in the freezer and it is not easy to find just shells to make stock. You can find many different stocks or soup bases but shrimp is not that common. It is very easy to make your own stock and if you save the shells, which usually get thrown out, your stock is almost free.

Making Ramen, Pho or hot and sour soup is pretty easy and quick if you have a good stock and you can use it in risotto, seafood pasta, Gumbo, Jambalaya, Paella and a number of other dishes not to mention shrimp bisque.

Shrimp stock

0 from 0 votes
Recipe by admin
Servings

servings
Prep time

10

minutes
Cooking time

2

hours 

15

minutes
Calories

kcal
Total time

0

minutes

Delicious shrimp stock for bisque or shrimp soups, sauces or risotto and a great way to utilize shrimp shells.

Ingredients

  • 4 qt 4 water

  • 4 cups 4 shrimp shells

  • 1/2 cup 1/2 onion

  • 1/2 cup 1/2 carrots

  • 1/2 cup 1/2 tomatoes

  • 1/2 cup 1/2 roasted red pepper

  • 2 whole 2 bay leaves

  • 8 whole 8 black peppercorns

  • 3 Tbs 3 butter

  • 2 Tbs 2 brandy

  • 1 cup 1 white wine

Directions

  • Dice your vegetables 3/8 – 1/2 inch and measure out all your ingredients.
  • Heat the butter on medium heat in a large, wide soup or stock pot until it starts to sizzle. Cook the carrots and onions until soft and transparent then add the shrimp shells and keep cooking and stirring until the shrimp shells turn pink.
  • Add the brandy first then the tomatoes, peppers, wine, seasonings and water to the pot. Bring the stock to a boil and immediately lower to a simmer.
  • Cook the stock for 2 hours, turn off the heat and let cool for 30 minutes. Puree the stock with the shells in a blender, work in small batches and really puree it. Make sure to wait until the stock is about room temperature as hot stock can blow the lid off the blender and spray the whole kitchen – trust me on this, I performed the research. Pour the stock through a fine strainer to remove all the shells and vegetables. Strain it again about 3-4 times and then let it stand so you can pour the stock off anything that has settled on the bottom, or use a ladle.

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