Saturday, September 11, 2010

How to Make Homemade Shrimp Stock

A rich seafood stock is made easy with shrimp shells and a few aromatics.
A rich seafood stock is made easy with shrimp shells and a few aromatics.

How to Make Homemade Shrimp Stock

Homemade shrimp stock adds amazing flavor to so many seafood dishes and it is super easy to make. I've included instructions on how to make a homemade stock from shrimp shells in many of my recipes here, but I figured it was time to give it a spot of its own for the how to tip section of my site.

Now, I do realize that not everybody has access to fresh shrimp, although in some grocery stores you can buy frozen shrimp in the shell. One thing is for certain y'all - {pulling out soapbox} Stop buying the foreign imported stuff!  If that's the only shrimp you've ever eaten, well... you've never eaten shrimp. Turn over the package, look at the very bottom and you'll find the country of origin. Look for packages marked Wild American Shrimp. Yes, it costs a little more thanks to the influx of foreign imports that everybody has been buying - and truth is, most folks don't even realize that is what they are buying - but Wild American is worth every extra penny. Try it once, you will never go back. {tucking soapbox back away}

For those of us fortunate enough to live along a coastline and have direct access to shrimp fresh out of the water, homemade stock from the shells - and always the heads when you have them - makes all the difference when preparing seafood dishes - like Shrimp Sauce Piquant, Seafood Gumbo, and Courtbouillon, to name a few.  Here's the way that I do mine.



Recipe: Homemade Shrimp Stock

©From the Kitchen of Deep South Dish
Cook time: 1 hour 30 min | Total time: 1 hour 40 min | Yield: About 4 to 6 cups

Ingredients
  • Shells and heads from 2 pounds of shrimp
  • 1/2 gallon of water
  • 1 onion, unpeeled, quartered
  • 2 ribs of celery, leafy tops included, chopped rough
  • 4 cloves of garlic, smashed and unpeeled
Instructions

Add ingredients to stockpot and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and let cool. Use immediately, refrigerate or freeze.

Source: http://deepsouthdish.com

NOTE: Request for Access is for document editing purposes only. You do NOT need to request access to print!
Printing Does Require Adobe Reader - download it free!
 PRINT THIS
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

How to Butterfly Shrimp
How to Make Homemade Gravy
How to Brine
More How-To Tips, Tricks and Other Helpers

Posted by on September 11, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed