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Shrimp Stock Print Email


This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. I wouldn't dream of making a seafood gumbo without one. Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish.

About 4 quarts of shrimp shells (from about 2 pounds of shrimp)
8 quarts cold water
2 tablespoons oil

White Mirepoix:
4 ounces onions, diced
4 ounces leeks, white portion only,
washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 lemons, halved
1 cup parsley, coarsely chopped, stems and
all

Sachet d'epices:
8 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black
peppercorns
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately. – Chuck Taggart
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