I almost always use homemade stocks, especially chicken and a basic shrimp stock. I try to keep both on had 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 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
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.