A good shrimp stock is the base for just about any seafood dish you want - gumbo, shrimp etouffee, shrimp creole, shrimp bisque, seafood risotta, paella, you name it. It's simple, easy and a great way to up-cycle parts of vegetables you typically discard, such as celery tops. Freeze in 1-pint containers.
Shrimp shells and heads
1 cup coarsely chopped celery with tops
1 cup coarsely chopped carrot
1 medium coarsely chopped onion
3 Bay leaves
A few coarsely chopped garlic cloves
Fresh or dried thyme
McCormick's crab boil (or a hand full of peppercorns)
1 teaspoon sea salt
4 quarts water
1. Place the shrimp shells and heads in a large colander and rinse under cold, running water.
Throw all ingredients into a heavy stock pot. Bring to a boil over high
heat, then reduce heat to simmer for 45 - 60 minutes. Occasionally skim
any foam on the surface.
3. Remove the stock from the
heat and strain through a fine-mesh sieve into a clean container; let
cool completely. Refrigerate the stock for up to 3 days or freeze in
airtight containers for up to 2 months.
Makes 3 quarts.
~Recipe adapted from Emeril Lagasse.