Shrimp Stock

[johnnyd]

Maine's Fresh Shrimp Harvest runs from December to April

They are small - 40/lb - and inexpensive, about $2-$5/lb. So I get it at least twice a week. I make shrimp stock often, and use it to make chowder base all summer.

This is a quick look at a shrimp chowder from local chef Sam Hayward of Fore Street Restaurant. This recipe was published in Saveur Magazine, issue #100

Peel three pounds shrimp - reserve heads and shells for stock,

Combine with 10 cups cold water - bring to a boil.

Lower heat - simmer five minutes

While that cools, render 1/4cup blanched salt pork and added 2 large russet potato, chopped and a leek, white only,

Cook gently for five minutes. Then added 3cups shrimp broth.

Simmer gently, covered for ten minutes.

Then melt 3tbsp of butter, turn heat to high, and add chilled shrimp meat and 3/4cup of heavy cream.

Boil 30 seconds...

Then gently fold into the chowder base and let rest for ten minutes, covered.

Add Salt, generous grinds of fresh black pepper and a pinch of cayenne pepper.

So there's an idea.

I know these smaller shrimp behave differently than the larger ones, so when making stock, I'd lengthen the simmer to 20 or so minutes and maybe add a bay leaf and fennel fronds.

[Katie Meadow]

Thanks to all for excellent ideas. Johnny, your pix look wonderful. I think some simple type of chowder is in my near future, and an etouffee not long after. The annual November pre-Thanksgiving "anti-poultry" campaign in my house is gearing up.

[johnnyd]

Thanks to all for excellent ideas. Johnny, your pix look wonderful. I think some simple type of chowder is in my near future, and an etouffee not long after. The annual November pre-Thanksgiving "anti-poultry" campaign in my house is gearing up.

←

You're welcome Katie. Happy to help. Note the ten cups of water: that ensures the shrimp detritus is well-scrubbed of deliciousness so one can reduce it further after passing through a sieve. I realized that after thawing three quarts of frozen shrimp stock this summer and found some pretty weak stuff. The stock flavor has to definitely come through - but not overwhelm - your chowder.

Good luck!

[CtznCane]

Another dish I like with shrimp stock is Shrimp & Grits. The recipe I've used is from the Lee Bros cookbook. Rather than their method for making the stock I just use my own. While the dish is Shrimp & Grits I frequently just use rice instead of grits and everyone loves it.

I typically save my shrimp shells and then make and freeze a batch of shrimp stock. Personally I like using chicken stock (also home made) as a base which produces a really rich and tasty as well.

I haven't tried it yet but I may try some poaching with the shrimp stock as ell.

[Katie Meadow]

How does the shrimp stock figure in to the shrimp 'n' grits? In the grits or in a sauce for the shrimp? When I make shrimp 'n' grits I don't use any stock. My grits are cooked with water first and then some milk, and I grill or quick-saute my shrimp with some spicy seasoning. I top the grits with a fresh tomato salsa and then just scatter on the shrimp. Truth to tell, I'm so happy with grits and hot sauce I don't care if I have any shrimp.

[CtznCane]

The shrimp stock is used in the sauce. The shrimp stock is also thickened with a roux and is in combination with the tomatillo/tomato, bell pepper, & Jalapeno mixture. (bacon also) -- The shrimp are added at the very end since they only take a minute or so to cook --- while I love it with grits, I more often do it over rice since my wife is not as keen on grits as a savory dish