One of my favorite things to make is stock. Stock extracts the essence of what is hidden in the bones, flavor, and gelatin. Stock is the perfect base to every sauce and depending what you are making it fortifies any dish. When we all purchase shrimp we sometimes have to peel the shrimp and most of us throw out all the possibilities of the shells.
I wanted to share this quick tip, maybe even a “secret”, a good chef always uses every product to its full potential. Shrimp shells have a lot of offer for example, make a simple shrimp stock add water, shrimp shells, onion, celery, carrots, parsley, bay leaf, whole pepper corns, and/or lemon slices cook until the stock has reduced about 1/3 to ½ of original amount then strain threw a strainer. Now armed with your shrimp stock you are ready to create many masterpieces. Use your shrimp stock to make shrimp bisque, or what about making seafood risotto, or add it to paella to intensify seafood flavor. You could even add it to a sautéed fish dish to add extra background flavor, everyone will be asking, “What’s your secret”.
|Shrimp Stock Simmering|