Shrimp stock

Recipe Categories : | Stock | Shrimps | Cajun | MAIN INDEX |

Ingredients :

• About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds of shrimp)
• 8 quarts cold water
• 2 tablespoons oil
  for White Mirepoix:
• 4 oz onions, diced
• 4 oz leeks, white portion only, washed well, trimmed and chopped
• 4 oz celery, diced
• 4 oz parsnips, chopped
• 2 lemons, halved
• 1 cup parsley, coarsely chopped, stems and all
  for Sachet d'epices:
• 8 bay leaves
• ½ tspn dried basil leaves
• ½ tspn dried oregano leaves
• ½ tspn dried tarragon leaves
• ½ tspn dried thyme leaves
• ½ tspn cracked black peppercorns
• The above Sachet d'epices ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Preparation and Cooking Instructions :

1. 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.
2. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.