Shrimp Stock
Shrimp stock has a mellow flavor and aroma redolent of the sea. Use it in seafood soups or as a sauce base for any fish or shellfish dish.
Ingredients
step 1 ingredients
- 1 oz raw shrimp in shell
- 1 qt raw shrimp shells (loosely-packed)
- 1/8 yellow onion
- 1 bay leaf
- 6 black peppercorns
- 6 coriander seeds
- 1/3 c white wine
- 1 qt water
- 1/8 small lemon, wedge
Instructions
1. Simmer the stock ingredients:
- Cut the raw shrimp through the shells into 3 or 4 pieces.
- Slice the onion thin.
- Place the shrimp pieces and shrimp shells in a saucepan. Add the onion, bay leaf, peppercorns, and coriander seed to the saucepan along with the wine and water. Squeeze in the lemon and drop it into the pan.
- Bring the mixture just under the boil and then lower the heat to maintain a brisk simmer. Cook for 20 minutes, stirring occasionally.
2. Strain the stock:
- Place a strainer across the top of a deep bowl. Pour the shrimp shells and stock into the strainer. Use a spoon to press on the solids to extract as much liquid is possible. Discard the solids.
- Cool the stock to room temperature and place it in a container.
HOLD: Refrigerate up to 3 days or freeze up to 3 months.
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