As I approach 40, I’ve started to think more about what goes in my garbage. Apple peel, banana peel, the one rotten potato in the bag, carrot tops, leek tops and bottoms, cantaloupe rind, and the list goes on. My 20-something brain was focused on cooking a semi-healthy dinner and hopefully remembering to put the leftovers in the refrigerator. Now I am focused on what items can be repurposed into a stock or go into my compost bin.
This is a win-win situation for everyone involved. There are so many ways to repurpose the “undesirable” aspects of ingredients in order to not only reduce waste but also improve flavor. Not to mention that you paid just as much for the “undesirable” aspect of the ingredient as you did for the desirable part. So why not throw those left-over celery leaves, carrot tips, and green parts of the leek into a chicken broth? Or make use of the intense shrimp umami flavor hiding in the shrimp heads and shells by making a simple shrimp stock? It is an added bonus that my four year old loves to cut up/dissect the shrimp. Yes, it does take a few extra minutes of prep work, but your taste buds, wallet, and planet will thank you later.
Shrimp Stock
- Total Time: 35 minutes
- Yield: 6 cups 1x
Description
Why not make use of the intense shrimp umami flavor hiding in the shrimp heads and shells by making a simple shrimp stock? It is an added bonus that my four year old loves to cut up/dissect the shrimp. Yes, it does take a few extra minutes of prep work, but your taste buds, wallet, and planet will thank you later.
Ingredients
- 2 pounds of head on shrimp
- 1/2 cup white wine
- 1/2 cup water
- 1 bay leaf
- 1 small onion, roughly chopped
- 1 cup leeks, roughly chopped
- 1 carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1/2 tsp whole peppercorns
- 7 cups water
Instructions
- In a large pot or Dutch oven, combine ½ cup white wine with ½ cup water. Add the head on shrimp. Cover and cook over medium heat for 5 minutes. Turn the heat off and leave covered for an additional five minutes to steam. Uncover and allow to cool before removing the heads and peeling. De-vein the shrimp and set aside. Reserve the shrimp heads, shrimp shells, and liquid from steaming the shrimp for making the shrimp broth.
- In the same large pot or Dutch oven containing the shrimp heads, shrimp shells, and steaming liquid, combine the remaining ingredients.
- Bring to a low boil and simmer for about 20-30 minutes.
- Strain and use the stock in corn and shrimp bisque or freeze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Keywords: stock, soups, seafood