Recipes FromBase Recipes

Shrimp stock

A light stock with a shellfish-shrimp overtone.  

Servings:
N/A
Yield:
3 1/2 cups / 235 g
Prep Time:
45 min
Cook Time:
N/A
Total Time:
45 Min
Imperial


Metric

Ingredients

Shrimp shells from 2 lbs of shrimp
1 cup Onion
½ cup Celery
¼ cup Bell Pepper
3 ts Garlic
1 bay leaf
4 cups Water
1 ts Coriander Seeds, Whole
8 black peppercorns
4 cups water

Ingredients

Shrimp shells from 1 kg of shrimp
110 g Onion
64 g Celery
42 g Bell Pepper
27 g Garlic
1 bay leaf
2 pints Water
1 ts Coriander Seeds, Whole
8 black peppercorns
4 cups water

Mise en place (Preparation) Click here

  • Rinse shrimp shells
  • Rough chop Onion, Celery, and Bell pepper
  • Smash Garlic
  • Measure out oil, Coriander seed, Peppercorns, and water.
  • Set bay leaf aside

Direction

Pour the oil into a heavy bottom pot and heat over medium heat. Add the shrimp shells, onion, carrots, celery, and garlic and cook for 10-15 minutes. The vegetables will be soft, and the shrimp shells pink. 

Add the coriander, bay leaf, and black peppercorns. Raise the temp to high. Sauté for a few minutes and then pour in the water. Bring to a gentle boil and then reduce heat to a simmer and let simmer for 15 minutes.

Strain liquid from solids and put the stock back in the pot. Reduce on a low simmer. Do not boil. It will make it bitter. Reduce by ¼.  

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Notes: 
  • The stock will keep in the fridge for up to a week or two or it can be frozen for unto 3-4 months (vacuum sealed of course)
     

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How to Videohttps://www.youtube.com/watch?v=XHOmBV4js_E

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