The easiest and most economical stock there is. And not only can it substitute for fish stock, but it’s useful in its own right. You can add vegetables, as you do for Fish Stock (preceding recipe), but it isn’t essential.
Ingredients
makes about 1 quart
Step 1
Put the shells in a medium saucepan and add about 1 quart water or enough to cover. Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools. (Or, if you’re in a hurry, use it right away.)
Step 2
Strain the stock, discard the shells, and add salt and pepper. Use immediately, refrigerate for up to 2 days, or freeze for up to a month.
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Reviews (1)
Back to TopOkay, this will do. But if you REALLY want to make a delicious shrimp stock, first sauté the shells, along with a few chunks of onion, in about a teaspoon or so of hot oil until the shells become deep pink, a bit crispy and smell a bit like popcorn. THEN add the water and continue. This step will deliver the most deeply shrimp-flavored stock imaginable. It's been a part of my culinary arsenal for years. Secrets of a chef!
worldbeat
Oakland, CA
9/29/2016
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