Got shrimp stock. Now what?

In article <[email hidden]>,

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

Shrimp stock, shrimp broth, does it matter? :-)

I do this too.

One of my favorite ways to use it is to simply cook rice with it. 2
parts shrimp stuff to 1 part rice.

Then use that rice to serve a seafood dish over, even if it's just some
steamed shrimp with butter and dill weed.

Take a bit of the left over shrimp stock and make a creamed sauce with
it to serve over the shrimp and rice. ;-d

I've also used shrimp stock as a chowder or seafood soup base.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said...

Quoted message said:

In article <[email hidden]>,

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from
the freezer into a rich and luscious broth. And once again I wonder
what to do with it, aside from the usual shrimp bisque and the start of
a new collection of shells. It's a damned vicious circle, is what it
is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

Shrimp stock, shrimp broth, does it matter? :-)

I do this too.

One of my favorite ways to use it is to simply cook rice with it. 2
parts shrimp stuff to 1 part rice.

Then use that rice to serve a seafood dish over, even if it's just some
steamed shrimp with butter and dill weed.

Take a bit of the left over shrimp stock and make a creamed sauce with
it to serve over the shrimp and rice. ;-d

I've also used shrimp stock as a chowder or seafood soup base.

Use some in gumbo or jambalaya.

Baste kabob'd shrimp with it?

Where's Bubba when you need him?

Andy

BUBBA!???

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Seafood gumbo.
(If you don't wanna continue the vicious circle, buy the already shelled
shrimp tails.)
--
Cheers
Chatty Cathy

Quoted message said:

Felice asked:
So would anyone like to tell me (politely) what to do with the broth?

Quoted message said:

Quoted message said:

Omelet suggested:
Simply cook rice with it. 2 parts shrimp stuff to 1 part rice ... Then
use that rice to serve a seafood dish over.

Quoted message said:

Quoted message said:

Quoted message said:

Andy and Cathy both came up with:
Use some in gumbo or jambalaya.

Felice exclaimed, smacking forehead:
Gumbo! Jambalaya! The grey cells must be taking the day off. Thanks, all.

In article <[email hidden]>,

Felice Friese said:

Quoted message said:

Felice asked:
So would anyone like to tell me (politely) what to do with the broth?

Quoted message said:

Quoted message said:

Omelet suggested:
Simply cook rice with it. 2 parts shrimp stuff to 1 part rice ... Then
use that rice to serve a seafood dish over.

Quoted message said:

Quoted message said:

> Andy and Cathy both came up with:
> Use some in gumbo or jambalaya.

Felice exclaimed, smacking forehead:
Gumbo! Jambalaya! The grey cells must be taking the day off. Thanks, all.

Happy cooking babe! :-)

Shrimp stock is the gods...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

Use the broth/stock for a seafood/fish chowder? Shrimp/shellfish risotto?

gloria p

Felice Friese said:

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

Gumbo!!!!!

Christine

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

stock if its not seasoned broth if it is, but whatever you do with it do
it quickly for i have found you have to use seafood stocks very quickly
or the flavour fades out in a very short time.

I never freeze stock though i will reduce it to a glace but have never
do this with a seafood stock.
--
JL

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

I made this a few months ago. It was very good. You'll have to scale
the recipe down.

PAPPADEAUX'S SEAFOOD KITCHEN YVETTE

http://www.recipelink.com/mf/14/21489

Here's what it looked like.

http://i13.tinypic.com/2usxs8n.jpg

Lou

Felice Friese said:

So would anyone like to tell me (politely) what to do with the broth?

I like the following Creole recipe, from which I personally would omit
bell peppers, as I detest them. The recipe is from "Galatoire's
Cookbook" by Leon Galatoire, complete with his comments. Just ignore
the stock-making part and proceed using your stock.

Victor

Stewed Shrimp Court Bouillon

_Court bouillon_ means "short boil". Yet in New Orleans cuisine, this
has become a sort of tomato baked recipe that is served mostly with
redfish, although in this particular recipe I like to use shrimp for a
different and perhaps more interesting presentation.
This dish is a staple of Creole cuisine.

48 large shrimp
3 whole peeled tomatoes
3 yellow onions
2 bell peppers
6 tbsp. olive oil
3 cloves minced garlic
4 cups Shrimp Stock (recipe below)
3 cups cooked rice

Stock ingredients
Shrimp heads and shells
1 qt. salted water
1 carrot, julienned
2 ribs celery, chopped
1 large onion, quartered
2 bay leaves
1 tbsp. whole black peppercorns

To make the stock, peel and remove the heads from the shrimp and reserve
them. Rinse the shrimp and put aside.

Fill a soup pot with the salted water and heat on a high setting. Put
in the heads and shells, julienned carrots, chopped celery, onion, bay
leaves, and peppercorns. Boil uncovered for 30 minutes and strain
through a fine sieve. This is the shrimp stock, yield should be 4 cups.

Cut the tomatoes and onions into wedges, separating the onion and
julienne the bell peppers. In a large saucepan or stewing pot heat
enough olive oil to thoroughly cover the cooking surface of the pot.
Sauté the onion and bell peppers for 2-3 minutes until tender. Add the
shrimp and sauté until they are pink and firm. Add in the tomatoes and
garlic. Cook for a few minutes until they are soft, then pour in 4 cups
of the shrimp stock and cover. On a medium heat setting, cook for 20
minutes, during which time you may cook your rice.

Serve the court bouillon over rice. Serves 6.

"Lou Decruss" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

I made this a few months ago. It was very good. You'll have to scale
the recipe down.

PAPPADEAUX'S SEAFOOD KITCHEN YVETTE

http://www.recipelink.com/mf/14/21489

Here's what it looked like.

http://i13.tinypic.com/2usxs8n.jpg

Lou

Hot damn! Disregarding scaling for now, you gotta like a sauce that starts
with two pounds of butter!

Felice

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

So would anyone like to tell me (politely) what to do with the broth?

I like the following Creole recipe, from which I personally would omit
bell peppers, as I detest them. The recipe is from "Galatoire's
Cookbook" by Leon Galatoire, complete with his comments. Just ignore
the stock-making part and proceed using your stock.

Victor

Stewed Shrimp Court Bouillon

_Court bouillon_ means "short boil". Yet in New Orleans cuisine, this
has become a sort of tomato baked recipe that is served mostly with
redfish, although in this particular recipe I like to use shrimp for a
different and perhaps more interesting presentation.
This dish is a staple of Creole cuisine.

48 large shrimp
3 whole peeled tomatoes
3 yellow onions
2 bell peppers
6 tbsp. olive oil
3 cloves minced garlic
4 cups Shrimp Stock (recipe below)
3 cups cooked rice

Stock ingredients
Shrimp heads and shells
1 qt. salted water
1 carrot, julienned
2 ribs celery, chopped
1 large onion, quartered
2 bay leaves
1 tbsp. whole black peppercorns

To make the stock, peel and remove the heads from the shrimp and reserve
them. Rinse the shrimp and put aside.

Fill a soup pot with the salted water and heat on a high setting. Put
in the heads and shells, julienned carrots, chopped celery, onion, bay
leaves, and peppercorns. Boil uncovered for 30 minutes and strain
through a fine sieve. This is the shrimp stock, yield should be 4 cups.

Cut the tomatoes and onions into wedges, separating the onion and
julienne the bell peppers. In a large saucepan or stewing pot heat
enough olive oil to thoroughly cover the cooking surface of the pot.
Sauté the onion and bell peppers for 2-3 minutes until tender. Add the
shrimp and sauté until they are pink and firm. Add in the tomatoes and
garlic. Cook for a few minutes until they are soft, then pour in 4 cups
of the shrimp stock and cover. On a medium heat setting, cook for 20
minutes, during which time you may cook your rice.

Serve the court bouillon over rice. Serves 6.

Couldn't bear to cut the recipe, Victor, in case anyone missed it! This is
definitely a "to do" with this batch of stock or the next.
Do you detest all bell peppers? I hate the green but I love the
red/yellow/orange!

Felice

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

I learned this at the 4th St. Restaurant in Berkeley, from Mark Miller[Santa
Fe Bar and Grill] before he became famous. When you remove the shells, you
brown them in a saute pan and then make your stock. You don't just throw
them into water. This gives you a much richer stock. This is a great
addition to paella instead of the usual chicken stock. I do this with clam
juice and a bit of chicken stock to make paella and bouillabaisse, or any
fish stew.Finding a decent seafood stock in the US of A is almost
impossible.

Kent

Post Script thought. I do the same with leftover crab shells to make Crab
Newberg. We should make a Shrimp Newberg with the leftover as well.

"Kent" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to
do with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

I learned this at the 4th St. Restaurant in Berkeley, from Mark
Miller[Santa Fe Bar and Grill] before he became famous. When you remove
the shells, you brown them in a saute pan and then make your stock. You
don't just throw them into water. This gives you a much richer stock. This
is a great addition to paella instead of the usual chicken stock. I do
this with clam juice and a bit of chicken stock to make paella and
bouillabaisse, or any fish stew.Finding a decent seafood stock in the US
of A is almost impossible.

Kent

Post Script thought. I do the same with leftover crab shells to make Crab
Newberg. We should make a Shrimp Newberg with the leftover as well.

Ah! I usually brown meat and bones for chicken and beef stock, but never
thought of doing the shrimp shells. Thanks for the tip.

Felice

In article <[email hidden]>,

Kent said:

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

I learned this at the 4th St. Restaurant in Berkeley, from Mark Miller[Santa
Fe Bar and Grill] before he became famous. When you remove the shells, you
brown them in a saute pan and then make your stock. You don't just throw
them into water. This gives you a much richer stock. This is a great
addition to paella instead of the usual chicken stock. I do this with clam
juice and a bit of chicken stock to make paella and bouillabaisse, or any
fish stew.Finding a decent seafood stock in the US of A is almost
impossible.

Kent

I collect shrimp shells for stock and have never tried browning them.

Thanks for the hint. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Felice Friese said:

Do you detest all bell peppers? I hate the green but I love the
red/yellow/orange!

I cannot stand any of them!

Victor

Victor Sack said:

Felice Friese said:

Do you detest all bell peppers? I hate the green but I love the
red/yellow/orange!

I cannot stand any of them!

That's ridiculous. It's not like they're onions or something 🙂

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article <[email hidden]>,

Kent said:

Then you remove the shells, you
brown them in a saute pan and then make your stock. You don't just throw
them into water. This gives you a much richer stock.

I generally bake them in a hot oven until some start to look
questionable by slightly burning around the edges. Then I stuff them
into enough water to boil them. I simmer them for about a half-hour,
remove them and bring the simmering liquid down to about a half pint.
It's OK, but I'll try your method next time. Mo butter, mo better.

leo

--
<http://web0.greatbasin.net/~leo/>

Felice Friese said:

Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

Lots of good soup/gumbo/chowder suggestions are cropping up here, I
see.

Moi, I'd reduce some of it and use it as the liquid in a sauce for
grilled shrimp. I'd probably think in terms of one of the important
cuisines, I've sampled -- Provencal, Mexican, SE Asian -- and build
something in agreement with what I know about them.
--

modom

--
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