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Basic Shrimp Stock

June 3, 2019 by Becky Spoon

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Basic Shrimp Stock
Basic Shrimp Stock

I almost always use homemade stocks, especially chicken and a basic shrimp stock. I try to keep both on hand in my freezer. I really think a basic shrimp stock is essential when making dishes, like Creole, New Orleans style dishes.

I buy the colossal Gulf white shrimp at one of the HEB stores I shop. They are always fresh, they sell out fast!! If you buy them with the heads removed, they are $14.97 a pound, but if you buy them with the heads on they are $7.97 a pound. Well, that is perfect because I’ll make a dish calling for peeled shrimp and I’ll keep the shells and heads in the freezer, then pull them out later and make this delicious stock. The Gulf white shrimp are a little sweet and when you leave the head on you get all the orange, like tomalley substance which also adds such a deliciousness and sweetness to your stock.

I cooked these shells in my Instant Pot for 40 minutes. I manually released the steam, I pressed on the shells with a large spoon to further release the flavors and then I put the lid back on and set the timer for another 40 minutes. It was well worth it! I mean, just look at that color!

This is John Besh’s recipe from his cookbook “My New Orleans Cookbook”. https://www.amazon.com/My-New-Orleans-Cookbook-John/dp/0740784137.

I had been dying for some Shrimp and Grits! He has a recipe in his book I wanted to re-visit and it called for shrimp stock. Realizing I didn’t have any, I remembered I had all the shells in the freezer, so with my Instant Pot, which ended up being so quick, considering you can literally cook a stock for 4-6 hours. Here’s the link for my Shrimp and Grits, but remember to prepare this stock beforehand. it is well worth it!

Basic Shrimp Stock

Basic Shrimp Stock

Print Recipe
Course Stocks
Cuisine creole

Ingredients
  

  • 1/4 cup canola oil
  • 1 onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 4 cloves garlic, crushed
  • 1 lb shrimp shells (heads included if you can find head on)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • couple of black peppercorns

Instructions
 

  • Heat canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.
    Add the shrimp shells , the bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
    Strain through a fine sieve into a container with a cover. Allow the stock to cool. Cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.
     


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Filed Under: Stocks, Broths, Gravies

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