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Message
Shrimp stock
Posted on 10/16/24 at 5:06 pm
Posted on 10/16/24 at 5:06 pm
Do I need heads to make a stock or can just use the peeled shells? Thanks
8
Posted on 10/16/24 at 5:13 pm to ChestRockwell
Having the heads makes a stronger stock, but using shells is fine. It doesn't take long to make a shrimp stock. The more shells the stronger.
Posted on 10/16/24 at 5:27 pm to ChestRockwell
Posted on 10/16/24 at 5:39 pm to Gris Gris
Ok thanks. Figured the heads with the membranes would add more flavor
Posted on 10/16/24 at 5:40 pm to TideSaint
Ok thanks. No local grocery has that here in Kentucky. Amazon it is lol
Posted on 10/16/24 at 6:19 pm to ChestRockwell
quote:
Ok thanks. Figured the heads with the membranes would add more flavor
Also the fat from the heads adds to it.
I've made tons of it over the years and here's what I recommend. Strain it real good once it's done, let it cool a bit before putting it in the fridge to settle overnight. The next day when you go to package it up to freeze for later use be very aware of the amount of fine particles that will be in the bottom of the container it is stored in.
If using a ladle to remove some to put in quart freezer bags, gently dip the ladle into the stock just far enough so it fills up to transfer the stock to the bag. When you get near the bottom of the container, gently pour out the remainder into a bag being careful to not get the crud that settled.
I make large quantities of stock when I make it, often using the heads and shells from 25 lbs. or more worth of shrimp.
Posted on 10/16/24 at 6:25 pm to ChestRockwell
I've made it with shells, numerous times.
It's not like a chicken stock where you go for many hours, 30 minutes will do.
I also recommend straining with a fine mesh strainer afterwards.
It provides an extra pop to a dish, for sure.
It's not like a chicken stock where you go for many hours, 30 minutes will do.
I also recommend straining with a fine mesh strainer afterwards.
It provides an extra pop to a dish, for sure.
This post was edited on 10/16/24 at 6:40 pm
Posted on 10/16/24 at 8:06 pm to ChestRockwell
I cooked it like a chicken stock the only time I tried. Dissolved all traces of shell, was murky, and tasted like nothing 
Posted on 10/17/24 at 12:08 am to jamiegla1
quote:
I cooked it like a chicken stock the only time I tried. Dissolved all traces of shell, was murky, and tasted like nothing
Like already mentioned, I cook my seafood stocks in under 1 hour and don't put anything in them like I would for a beef, pork or poultry stock such as onion, carrots, garlic, celery, bay leaves, etc.
Posted on 10/17/24 at 5:51 am to gumbo2176
Yeah unfortunately I looked up recipes only after I failed. I want to try again
Posted on 10/17/24 at 1:00 pm to ChestRockwell
Cheat code- buy a pack of Dried Shrimp, and simmer that for a bit.
Posted on 10/17/24 at 2:27 pm to choupic
quote:
Cheat code- buy a pack of Dried Shrimp, and simmer that for a bit.
Why would you use a product that costs over $40 a lb. to make a simple shrimp stock????
Posted on 10/17/24 at 2:31 pm to ChestRockwell
quote:
Ok thanks. No local grocery has that here in Kentucky. Amazon it is lol
You mean all Better Than Bullion or just the lobster base? Kroger carries a lot of different Better Than Bullion flavors
Posted on 10/17/24 at 2:32 pm to ChestRockwell
quote:
Do I need heads to make a stock or can just use the peeled shells? Thanks
I rarely use the heads. I don't generally like the cloudiness/"muddyness" they create, and I find the shells and tails add plenty enough shrimp flavor.
I would recommend sauteing them in a drizzle of oil until they turn pink (along with any other aromatics you are using), before adding water.
Posted on 10/17/24 at 5:11 pm to Y.A. Tittle
quote:
I rarely use the heads. I don't generally like the cloudiness/"muddyness" they create, and I find the shells and tails add plenty enough shrimp flavor.
Have you tried what I posted above when making your shrimp stock? If not, give it a try and let it rest overnight in the fridge so all the crap settles in the bottom of the container before using what you need and freezing the rest.
Posted on 10/17/24 at 6:45 pm to gumbo2176
Because you don’t need a lb to make a stock genius. I buy a pack from rouses for 7 bucks. Probably find cheaper else where, but it makes an easy stock in a pinch
Posted on 10/18/24 at 11:29 pm to jchamil
Can't find it at Kroger. Meijer either.
Posted on 10/19/24 at 4:07 am to ChestRockwell
Yes, use the heads and shells. I put the heads in a pan with a bit of oil. Start browning them and water will come out, then mash the heads so more of that juice comes out, then add the shells and keep browning all for another 15 min. Then, add water, onions, garlic, bell pepper, onion tops, bay leaves, etc. and simmer on low for 1.5-2 hours.
Posted on 10/19/24 at 6:34 am to Dubaitiger
Thanks. Made some last night at work. Came out good. Gonna cool them in fridge today, for a shrimp stew tonight for the game. Appreciate the help.
Posted on 10/19/24 at 8:42 am to ChestRockwell
Just buy those cheap dried shrimp you see everywhere. But cook it out side.
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