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.
[gallery ids="1260,1271,1272,1274"]Ingredients
Units
Scale
- 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