STOCK: Shrimp Stock #1
Source of Recipe
"Simply Shrimp", by Rick Rodgers
Recipe Introduction
This stock is a good base for many seafood soups or stews.
Shrimp Stock #1
Recipe By : Rick Rodgers
Serving Size : 0 Preparation Time :0:00
Categories : Soups, Stock
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
shells from 1 to 2 pounds
-- of shrimp
1 cup bottled clam juice*
or
canned low-sodium chicken broth*
or
additional water*
1 small onion -- chopped
1 small celery rib with leaves -- chopped
2 sprigs fresh parsley
1/4 teaspoon dried thyme
4 whole peppercorns
1/4 teaspoon salt
*Homemade fish or chicken stock is much better, but canned is fine.
In a medium saucepan, combine the shrimp shells, 4 cups water, clam juice, onion, and celery. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the parsley, thyme, and peppercorns. Reduce the heat to low and simmer for at least 15 and up to 30 minutes.
Strain the stock through a wire sieve, pressing hard on the shells to extract all of the stock. (The stock can be prepared up to 1 day ahead, cooled completely, covered, and refrigerated; it can be frozen for up to 1 month.)
ASIAN SHRIMP STOCK: Substitute 1 scallion, white and green parts, coarsely chopped for the onion. Add 1/3 cup dry sherry, 2 quarter-size slices fresh ginger, and 1 garlic clove, crushed. Omit the parsley and thyme.
MEDITERRANEAN SHRIMP STOCK: Substitute 1/3 cup dry white wine or dry vermouth for 1/2 cup of the water.
SHRIMP STOCK WITH CORIANDER: Add 2 teaspoons whole coriander seeds to the stock with the peppercorns.
MC format by Judi Mae Phelps (judimae@earthlink.net)
Source:
"Simply Shrimp"
Yield:
"4 cups"
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