Welcome to the world of underground cooking. The behind-the-scenes and sometimes overlooked practices of the kitchen greatly contribute to the flavor of a dish. My favorite flavor-infusor : stock. No, not financial stock, the stock that is also sometimes referred to as broth. Stock is a great way to bump up the flavor profile of a dish and squeeze in a little extra nutrients.
Great ideas for using shrimp stock:
- Shrimp Étouffée
- Tom Kha Gai Soup, using shrimp and shrimp broth instead of chicken and chicken broth
- Shrimp Pad Thai
- Pad Thai sauce
- Hot and Sour Soup
- Quinoa, use shrimp stock instead of water
- Volcano rice & shrimp (soon will be posted!)
How do I make shrimp stock? Keep reading…..
- Peels and heads of 3 lbs of shrimp
- Water, about 2 quarts or more (depends on size of shrimp)
- 1 carrot, chopped
- 1 celery, chopped
- 1/2 white onion, chopped
- 2 garlic cloves, crushed
- handful of parsley
- 3 basil leaves
- 1 bay leaf
- a couple peppercorns
- Salt to taste, if desired
- Boil shrimp in a large pot until pink and firm. Using a slotted spoon, take them out of the boiling water. Save boiled shrimp water. It will be used for the stock.
- To the boiled shrimp water add carrot, celery onion, garlic, basil, bay leaf and peppercorns.
- Peel shrimp saving heads and peels. Add peels and heads to boiled shrimp water. Save shrimp.
- Boil on low, covered, for about 45 minutes.
- Turn off heat, let sit for 15 minutes
- Using a fine strainer lined with a cheesecloth, strain stock into a large measuring cup. Allow to sit for at least 30 minutes so the fine pieces that remain, sink to the bottom.
- Pour stock into desired amounts in desired containers to freeze. Or use immediately.
Some bonuses of making your own stock:
- Better taste
- Gear it toward your likes/dislikes
- Potentially more nutrients
- No preservatives
- Lower in sodium
- Can use up veggies that you otherwise would have discarded in preparation, like leafy parts of the celery or the ends of carrots