Stocks are a simple matter that every good cook should take advantage of to improve their cooking. A well-prepared stock is like a miracle brew. It takes the scraps and bones and revitalizes them so as to extract their hidden potential, adding depth, flavor and aroma to a dish.
What Makes a Great Shrimp Stock is Shrimp
The more care put into creating a stock, the better the final product will be. For a shrimp stock, the most important detail is of course the shrimp. To extract the best flavor for a shrimp stock, it is important to buy fresh whole shrimp with the heads still on. The head holds a lot of fat (and guts), which in turn contributes to creating a richer flavor. It may be difficult to obtain fresh head-on shrimp given that it is not available everywhere. Generally, Asian markets are a good place to check since they typically have a selection of fresh shrimp including head-on.
Much more readily available at local supermarkets are headless shrimp which can come deveined or not and peeled or not. For the purposes of making a shrimp stock, be sure to purchase unpeeled shrimp. Using only the shells will result in a less intense and less flavorful stock.
Heading and Peeling Shrimp
Be prepared, peeling head-on shrimp is messy and intimidating. Shrimp can have a slick and slimy feel (be careful of excessively slimy shrimp since it might be a sign of chemical treatment) that might cause them to slip and slide a little when handling. Also, while heading, the fat inside the head can get on your fingers, causing additional slippage.
Caution, shrimp have a serrated horn-like structure on its head called a rostrum that is sharp enough to break skin. Rubber gloves are a good way to avoid slippage and the risk of possible cutting.
To head the shrimp, take hold of the shrimp where the head meets the body with your index finger and thumb, pinch firmly, then twist. The head should come off cleanly. Proceed to remove the rest of the shell, tail, and legs - adding them to a medium sized stock pot with the heads.
Shrimp Stock Recipe
- 1 pound shrimp - headed and peeled
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 garlic cloves (smashed)
- 2 Bay Leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoon salt
- 1 teaspoon black pepper
Rinse shrimp shells and heads then combine with spices, herbs, and vegetables. Add enough water to cover (about 6-8 quarts) and bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes to 1 hour. Stir occasionally. Strain the stock through a fine sieve. Stock can be frozen and saved for up to months.
What to Do With Shrimp Stock
Shrimp stock is as versatile as any other stock. It goes particularly well in Cajun and Creole dishes like gumbo, etouffee, and jambalaya. Give seafood soups and bisques added flavor by using shrimp stock as the base or use it instead of chicken stock to give risotto a seafood twist.
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