How To: Shrimp Stock
14 May 2010 Leave a Comment
in kitchen basics, making life easier, recipe Tags: shrimp stock
… or what should I do with all those shrimp shells?
Most people just throw away shrimp shells when they peel shrimp. That’s such a waste. Shrimp stock is incredibly easy to make; it’s perfect for pasta sauces and a substitute for fish sauce and sometimes light chicken stock. If you don’t want to make a batch each time you peel shrimp, simply freeze the shells as you go and then make a large batch at once. This is also a great way to use up veggie ends and “scraps.”
Ingredients
- 4 cups, loosely packed, shrimp shells (from 1 to 2 pounds shrimp)
- 1/2 onion, sliced (optional)
- 1/2 carrot, sliced (optional)
- 1/2 celery stalk, sliced (optional)
Directions
Combine all the ingredients in a pot with a bit of olive oil and saute until the shells turn pink. Add 4 1/2 cups water. Bring to a boil and then turn the heat to very low. Cover and cook for 15 minutes.
Cool slightly, then strain, pressing on the shells to extract as much juice as possible. Use immediately, refrigerate for 3 days, or freeze for a few weeks.
This recipe yields 4 cups of shrimp stock.
