Just popped the heads off of 150 medium shrimp. I think I want to make some shrimp stock for some shrimp and grits. Never made it before. Anyone have an easy recipe? I’m not the best cook, but I can get around a kitchen.
Inshore Fishing Season 2: Electric Chicken Boogaloo
Just put the heads and shells in a 5 or 6 quart stock pot … bring to a boil and add a couple of tablespoons of Old Bay Seasoning , a little cayenne to taste and a little salt and pepper …bring to a boil, turn down heat and let simmer for about 15 to 20 minutes … when cooled down , strain through a kitchen sieve … freeze into cubes ( old ice cube tray ) …use when needed …
I had a shrimp and grits recipe on this forum a while back … try adding a tablespoon of Cajun Mustard to the gravy … enjoy !!
SV2100 Sea Pro w/ 150 Yamaha 2 stroke… " Mangowillie"
Same as above but add whole onion quarterd skin and all, some whole garlic, bay leaf, peppercorns, and 3-4 whole cloves. Simmer 20 minutes to 2 hours. Makes killer shrimp bisque.
just another beautiful day in paradise…
1 onion, 4-6 cloves of garlic, 3 stalks of celery, 1 red pepper.
All finely chopped and sweated down in 4 tblspoon of butter on med. heat. Season with salt and pepper.
After about 5 minutes of sweating add 4 tblspoons of flour, raise heat, stir constantly untill flour is dark brown
and has nutty odor. Careful with this because it will burn without notice.
Pour in 2 cups heated shrimp stock whisking to incorporate the rue. Add 2 cups of cream and whisk.
A dash of your favorite hot sauce and a small amount of worchestire sauce.
Taste and adjust seasoning.
Add 4-6 small potatoes, 2 carrotts both diced and cook untill potstoes are soft. Add liquid (cream or shrimp stock)
as required.
Add 1 cup of drinking sherry. Cool and refriderate over night or longer.
Prior to serving heat bisque and add shrimp, crab, bsb, or whatever fish you happen to have that is not an oily fish.
Allow seafood to cook . Enjoy…
just another beautiful day in paradise…
Thanks for the info guys. Gonna try this out tomorrow.
Inshore Fishing Season 2: Electric Chicken Boogaloo
never boil your stock…
Also, use a potato masher to press the shrimp in the pot before straining.
Shrimp Stock: Peel 2 pounds of fresh shrimp and place the heads and peels in a large Dutch oven or pot. Add 3 quarts of water a carrot, 2 stalks of celery, 1 onion. 1/2 cup each of fresh thyme, fresh basil, fresh oregano, and fresh parsley. Boil for 20 minutes then cool and strain. Extra stock can be frozen and used later or in other dishes.
Charleston Shrimp: Peel and de-vein shrimp. Combine shrimp, lemon juice, salt, and red pepper in a small bowl and set aside.
Cook onion and green pepper in bacon drippings or oil, in a large skillet over medium high heat, stirring constantly for about ten minutes. Sprinkle flour over vegetables; cook, stirring constantly for about 2 minutes or until flour begins to brown. Add shrimp and shrimp stock. Cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and gravy is smooth. Add water or additional stock if gravy is too thick. Serve immediately over good quality grits, stone ground or yellow if available.
Long Enuff
All of these recipes look really good.
The heads make the best stock. I always cook the shells over medium heat first. Once they are nice and toasty add onion, celery, garlic, salt and tomato paste. Cover with water and simmer for about 20 minutes. Strain and do what ever you want with it. Fresh thyme or bay leafs are a nice touch.
“Ye intruders beware, death and grief soaked with the blood of the trespassing thief” One Eyed Willy