Quick Shrimp Stock
By Lawman JohnsonPublished on December 17, 2021
Time
25 minutes
Yield
Makes about 1½ cups
Ingredients
Before You Begin
Use this recipe as a guide. The quantity of water can be adjusted to accommodate fewer or more shrimp shells. The water should cover the majority of the shells in the skillet.
Instructions
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add shrimp shells and cook until spotty brown, 5 to 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Cover, reduce heat to low, and simmer for 5 minutes. Strain stock, pressing on solids to extract as much liquid as possible; discard shells. Stock can be refrigerated in airtight container for up to 1 week or frozen for up to 2 months.
Time
25 minutesYield
Makes about 1½ cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
In many of our recipes, we call for peeling shell-on shrimp, but given that those recipes often call for more than a pound of shrimp, that leaves a lot of shells behind. The shells are full of flavor, and you can turn them into a versatile shrimp stock, which can be used right away for making risotto, gumbo, rice, grits.
Before You Begin
Use this recipe as a guide. The quantity of water can be adjusted to accommodate fewer or more shrimp shells. The water should cover the majority of the shells in the skillet.
Instructions
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add shrimp shells and cook until spotty brown, 5 to 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Cover, reduce heat to low, and simmer for 5 minutes. Strain stock, pressing on solids to extract as much liquid as possible; discard shells. Stock can be refrigerated in airtight container for up to 1 week or frozen for up to 2 months.
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