Wednesday, February 2, 2011

Shrimp Stock

Shrimp stock is great to use when making gumbo or jambalaya.  Don't throw away those heads and peelings after you've peeled shrimp!  Make your OWN shrimp stock, here's how I make mine.

  • Heads and peelings from 5 lbs. of shrimp
  • 2 onions, cut in ½
  • 1 head of garlic, cut in ½
  • 4 celery stalks, cut in ¼
  • 1 T. Tony Chachere’s Creole Seasoning
  • 16 C. cool water
  1. Place everything in a stock pot
  2. Boil on medium heat for 2 hours
  3. Cut heat and allow to cool with cover on for 1 hour
  4. Strain and now you have stock
Tips and Tricks:
  • If you don’t have time to make stock when you are peeling your shrimp for a recipe, you can save them.  Place the heads and peelings in a freezable container and fill with water.  Freeze until you have time to make the stock. 
  • I freeze this stock, but it can be used out of the refrigerator for about 2 weeks.

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