Awesome Rich Shrimp Stock Recipes
AWESOME RICH SHRIMP STOCK
This is so Rich and Fresh, Very Intense and Easy to make so forget the bottled clam juice or fish stock. This stock is made from the basics so do save and freeze your "scraps" (onion skins, garlic skins and roots, carrots, bell pepper, celery ends, scallion ends, fresh herb stems, onion roots, asparagus bottom trimmings, etc. and of course shrimp shells. Use in anything that calls for seafood stock or clam juice or to make rice, fish stews, gumbo and jambalaya's. It's a shame to discard all the goodness and it is so expensive that it would be a sin to buy. Because it cost you almost NOTHING! Just pennies! So never discard a shell, just freeze and then make rich yummy stock. You can reduce this shrimp stock for more intense flavor.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 4 cups
Number Of Ingredients 15
Steps:
- In a stock pot heat olive oil. Add shells and cook till they turn pink up to 10 minutes to intensify the flavor.
- Add remaining ingredients except the water.
- Cover and cook for about 10 minutes the longer you can draw this process out, the more of the natural juices of the scraps will be released. This is awesome flavoring. Add just a pinch of salt to speed the process.
- Cover with water bring just to a boil: lower heat to simmer for 20 minutes.
- Strain into a container extracting out all the goodness from the scraps.
- Cool completely and freeze or use as you like.
Nutrition Facts : Calories 39.4, Fat 1.3, SaturatedFat 0.2, Sodium 90.5, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 1
SHRIMP STOCK
Provided by Emeril Lagasse
Time 1h10m
Yield about 2 1/2 quarts
Number Of Ingredients 8
Steps:
- Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
- When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.
SHRIMP STOCK
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Provided by TRB
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g
SHRIMP STOCK
This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.
Provided by Kozmic Blues
Categories Stocks
Time 50m
Yield 3 1/2 quarts
Number Of Ingredients 13
Steps:
- Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
- Bring to a boil on high heat.
- Reduce heat and simmer for 10 minutes.
- Raise heat to medium and cook for 1/2 hour.
- Strain completely.
- If not using immediately, cool and refrigerate.
- Will keep for 30 days.
Nutrition Facts : Calories 47.3, Fat 0.4, SaturatedFat 0.1, Sodium 1388.5, Carbohydrate 11.5, Fiber 3.2, Sugar 4, Protein 1.8
RICH SHRIMP
This recipe makes a lot so the serving size is just an estimate. It is great to serve to serve as an appetizer when you are having dinner guests. You may substitute chicken for the shrimp. You may also make your own alfredo sauce or try "Recipe#76" if you don't want to use bottled sauce. This is not a low fat dish but it good for special occasions.
Provided by CookingONTheSide
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In non-stick skillet, add butter, onion, garlic and saute gently until onions are translucent.
- Add alfredo sauce and 1/2 pound of shredded mozzarella.
- Stir, add shrimp, stir, add parsley to top.
- Add croutons to cover top of mixture, gently press croutons into mixture, but not completely.
- Sprinkle 1/2 pound mozzarella over croutons.
- Cover with lid, simmer for about 20 minutes.
Nutrition Facts : Calories 256.9, Fat 15.9, SaturatedFat 9.1, Cholesterol 117, Sodium 427.8, Carbohydrate 7.6, Fiber 0.6, Sugar 1.1, Protein 20.3
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