The next time you’re making a shrimp dish and you’ve got a plate of shrimp shells and tails that have been peeled, don’t throw them away!
Make yourself some shrimp broth or stock!
Making homemade shrimp or seafood broth or stock is so simple. You can store it in the refrigerator for 2 weeks or in the freezer for up to 3 months.
Just fill a pot with cold water, and add in your shells/tails and salt to taste.
Simmer, (never boil stocks!) the shells for about 45 minutes. This is actually a broth, but it’s wonderful! Skim off any foam that rises to the top of your broth.
If you want to go a step further and incorporate even more flavor into your broth, make a stock. Here are two different ways you can go…
Add some vegetables like carrots, onions, and celery. Herbs are nice too – throw in a couple of sprigs of fresh parsley or thyme. Bay leaves are great too. Use whatever flavors you enjoy.
OR, for a more brighter flavor, try adding in some lemons to your veggies.
After 45 minutes, strain all the solids out by using a large colander or sieve. Make sure you press firmly down on the shells and tails with a large spoon to make sure and squeeze out every last drop of goodness!
And that’s it! You have rich, brothy shrimp stock to use for making risotto, soup or seafood chowder!
|Homemade Vegetable Stock
Starting in January, you may remember Mr. Wonderful and I were doing a Daniel Fast or a 21 day plant-...
|Cheater's Guide to Homemade Chicken-N-Noodles
This is Conner's favorite dish hands down. He's such a boy and always doing something to make himself...
|Homemade Chicken Stock
Several months ago I embarked on a quest to make all five Mother Sauces. Life and writing a book...
|Lemony Ricotta Shrimp Pasta
On the nights Mr. Wonderful works late, I assume he'll eat at work. Those are the nights I make "girly...