CREOLE SHRIMP STOCK
A basic shrimp stock for Louisiana-style cooking. Crab or fish stocks are made similarly, using crab shells or fish bones and heads.
Provided by Queen Dragon Mom
Categories Creole
Time 1h40m
Yield 6 quarts
Number Of Ingredients 15
Steps:
- Rinse shells briefly under cool water.
- Drain well.
- Heat heavy pot on stove.
- Add oil and shells.
- Sweat shells briefly until they turn pink.
- Add vegetables, sweat for 2-3 minutes.
- Add cold water, parsley and herbs, bring to boil.
- Reduce heat, simmer for 1 hour.
- Strain liquid through fine cotton cloth, without pressing or aqueezing.
- Return liquid to a clean pot, add lemons, bring to full boil.
- Reduce heat and simmer about 15 minutes until lemon is infused into stock.
- Remove lemon.
- Cool stock completely, freeze for future use.
Nutrition Facts : Calories 87, Fat 4.9, SaturatedFat 0.7, Sodium 65.6, Carbohydrate 11.2, Fiber 2.9, Sugar 3.4, Protein 1.4
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Mature Lover
[email protected]I'm not sure what I did wrong, but my stock turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
Katya Tsvetkov
[email protected]This stock is a great way to use up leftover shrimp shells. It's so easy to make and it tastes delicious.
Dipender Khadka
[email protected]I've never made shrimp stock before, but this recipe was easy to follow and the results were amazing. I'll definitely be making this again.
Shazab Mallhi
[email protected]This stock is a bit time-consuming to make, but it's definitely worth it. The flavor is incredible.
Akeam Johnson
[email protected]I was really impressed with this shrimp stock. It was so flavorful and rich, and it really elevated my shrimp dishes.
Napi Nano
[email protected]This stock is a lifesaver. I always have a batch in my freezer so that I can make quick and easy seafood dishes during the week.
Sayed Morol
[email protected]I'm not a huge seafood fan, but I really enjoyed this stock. It was light and flavorful, and it didn't have a fishy taste at all.
Elzoz 13
[email protected]This stock is delicious and so versatile. I've used it to make soup, risotto, and even just as a dipping sauce for shrimp. It's always a hit!
Mesuli Gxasheka
[email protected]This shrimp stock is a game-changer. It's so easy to make and it adds so much flavor to my seafood dishes. I love using it to make shrimp scampi and shrimp tacos.
Mubarak Abdi
[email protected]I made this stock for the first time last night and it was a huge hit! My husband and kids loved it. It was so easy to make and it tasted so good. I will definitely be making this again.
Af Binodon
[email protected]This shrimp stock is amazing! I've used it to make gumbo, shrimp Creole, and shrimp etouffee, and it's always perfect. It's so flavorful and rich, and it really takes my dishes to the next level.