Sunday, June 15, 2014

Shrimpstock. Groovy, man.


After my Tony Award feast, I decided to use the leftover shells to make shrimp stock!


What you'll need:

  • 1-2 pounds worth of shrimp peels/heads (meaning 1-2 pounds of shrimp, then use the shells.  It's possible to use raw or cooked shells, though if you already boiled the shells once, they'll be less flavorful the second time around.)
  • 3 celery stalks (or a celery butt, like I used)
  • 1 onion
  • 1 lemon
  • 2 cloves of garlic
  • 2 bay leaves
  • about 12 peppercorns and salt to taste


Put everything into the stock pot and cover with water.   I leave the skin on the onion and everything, since I'll just be straining it out at the end.  Bring to a low simmer and cook for about 3 hours.


Let the stock cool and then strain it through a fine mesh strainer.


Put the stock into small containers and then put in the freezer to be used whenever it's handy!  It's really light and the lemon brings a real brightness to stock.