Culinary Adventures
Shrimp Stock
I bought fresh, sweet head-on shrimp today and tried Lynne Foster's recipe for steaming shrimp in a dry pan. ummmmm.... hellooooooo! Where have I been?! This is the best way to cook shrimp ever. I didn't have celery seeds for her recipe, but we were not eating this shrimp peel and eat, but chilling for tomorrow, so that was ok. I just plain loved the technique!
What a reminder to read the simplest details in a recipe, we learn so much! Thank you Lynne.
So, with this new found technique-in-pot, all the yummy juices left in the bottom of the pan inspired me to add the extra shrimp shells I just peeled, yes, with the heads, and cook them the same way. After scrapping the bottom of the pan, and giving a stir to free the fond, i added about half gallon of water and simmered for about 30 minutes. Seafood stock isn't like a meat stock, it doesn't really improve if you boil it all night.
That's it, after 30 minutes I drained the shells and am cooling the stock. Sometimes I add celery, onion, herbs, whatever to the stock pot. Today I just used shrimp. I think I will make half into shrimp bisque for lunch tomorrow and reduce the rest to really concentrate the flavors then use it as a base for our shrimp and crispy grit cake we are having for dinner tonight.
Mmmm, mmmm, wish you could smell it!
What a reminder to read the simplest details in a recipe, we learn so much! Thank you Lynne.
So, with this new found technique-in-pot, all the yummy juices left in the bottom of the pan inspired me to add the extra shrimp shells I just peeled, yes, with the heads, and cook them the same way. After scrapping the bottom of the pan, and giving a stir to free the fond, i added about half gallon of water and simmered for about 30 minutes. Seafood stock isn't like a meat stock, it doesn't really improve if you boil it all night.
That's it, after 30 minutes I drained the shells and am cooling the stock. Sometimes I add celery, onion, herbs, whatever to the stock pot. Today I just used shrimp. I think I will make half into shrimp bisque for lunch tomorrow and reduce the rest to really concentrate the flavors then use it as a base for our shrimp and crispy grit cake we are having for dinner tonight.
Mmmm, mmmm, wish you could smell it!
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3 Comments
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Comment by julie on November 13, 2008 at 9:49pm - I also tried cooking shrimp the way lynne described. It turned out fabulous! I am stuck in the midwest, having to use frozen shrimp (usa-wild only--gulf--can't find carolina). It seems like frozen shrimp have some extra water, this way of cooking them worked with them. I have done some dry sauteing before, but not with the shells on, loved this!
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Comment by Amy Huggins on November 12, 2008 at 7:11pm - i just bought celery seed and am looking forward to trying this recipe when my dad visits next week! yum - i can smell it already!
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Comment by Lynne Foster on October 19, 2008 at 12:41pm -
omigosh - why didn't I think of that! Next time ............
Amy, thanks for a great cooking lesson.
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