I recently made shrimp and grits, and this homemade stock definitely took the dish to the next level. Homemade shrimp stock is a great base to escalate many dishes–including shrimp and grits, seafood gumbo, and many others! I prepared a homemade shrimp stock using the recipe from Emeril Lagasse’s Farm to Fork, Cooking Fresh. It doesn’t take too long to make, and it yields about three quarts–which is great because you can freeze this for up to two months, and use it in a variety of dishes, stews, and soups!
Serves: 12 cups
- 1 to 1 1/2 pounds shrimp shells and heads
- 1 cup roughly chopped onions
- 1/2 cup roughly chopped celery
- 1/2 cup roughly chopped carrots
- 2 garlic cloves, roughly chopped
- 2 bay leaves
- 1 teaspoon salt
- 2 teaspoons black peppercorns
- 3 sprigs fresh thyme
- Rinse shrimp shells and heads in a large colander under cold running water.
- Combine all ingredients in large, heavy-bottomed pot (such as a dutch oven), and add enough water to cover everything by one inch.
- Bring to a boil over high heat.
- Reduce heat to medium-low and simmer 45 minutes, skimming away foam that accumulates on surface.
- Carefully strain through a fine-mesh sieve into a large bowl. Quickly cool by placing the large bowl in an ice bath, and stirring until the stock is chilled.
- Cover and chill until needed, up to 3 days in the refrigerator or 2 months in the freezer
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