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SHRIMP STOCK

August 14, 2014

So for my Gumbo I wanted to make stock from scratch. My first issue was finding head-on shrimp.  No one had any. I was going to give up, but I was finally able to acquire a “5” pound box.  If you get them this way, be careful. 

There isn’t actually 5 pounds of shrimp in there since they are frozen in a solid block of ice.  It’s usually closer to 4 pounds of actual shrimp.

 

Started by thawing and cleaning the shrimp. If you’ve never cleaned whole shrimp before this is a great video. I prefer the one handed method myself.  I dehead all of then them first, then I use a pair of scissors to cut down the back of them all, and then peel and devein.  Deveining is easiest if you have a little stream of running water into the sink.  The meat went in one container and all the heads and shells in another.

 

 

When all was done I had a little over 2 pounds of shells and about the same in meat.

 

 

Funny story … as I was about the dehead the first shrimp, the sink gurgled and scared the crap out of me.

 

Shrimp Stock

Basic good shrimp stock

 

 

 

Ingredients

2 pounds shrimp shells and heads

2 medium onions

2 large carrots

4 stalks celery (of the base and leaves and bitter middle parts)

6 or 7 peppercorns

2 bay leaves

2 or 3 cloves garlic

 

Instructions

  1. Remove the hairy roots of the onion and quarter the onion and add to a large pot (leave the skins on, they add flavor and color to the stock)

  2. Wash the celery and break it into 2 inch or so pieces, add to pot

  3. Wash the carrot and take a little off the top, break into 2 inch pieces, add to pot

  4. Mash the garlic with the side of a chef knife and add to the pot (leave the paper on)

  5. Add the rest of the ingredients and add water to cover by an inch

  6. Bring to a boil

  7. reduce to a simmer and cook covered for an hour

  8. As it simmers use a big spoon to skim off the foamy scum

  9. after an hour, put the pot in the sink filled with ice and add water to cool the stock as quickly as possible

  10. Once cool, strain through cheese cloth.

  11. Optionally you can strain it hot and clean and add it back to the pot and boil lid off to reduce my ¼ to further concentrate the flavors

  12. Refrigerate and use within a week, or freeze for several months

Adapted from Emeril Lagasse - Food Network

 

 

 

 

 

 

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