I make a point of always buying shrimp with the shells on — and the heads too, if possible. Then before cooking the shrimp I remove the heads, peel the shrimp, and freeze the heads and shells in a ziplock bag. When the bag is full I make shrimp stock. I use the stock for Shrimp Étouffé, Shrimp Gumbo, and Shrimp Bisque (and as the basis for the sauce for my Shrimp Ravioli).

Shrimp Stock
Makes 3 1/2 cups.

1 gal. bag of shrimp heads, shells, and tails
1 stalk celery with leaves — broken into 5 or 6 pieces
1 md yellow onion — peeled and quartered
1 lg carrot — cut into 5 or 6 pieces
1 cup white wine
2 bay leaves
1 lemon — cut into slices

Heat oven to 350F.

Spread shells, heads, and tails on a baking sheet and roast for 15 minutes.

Scoop shrimp heads, shells, and tails into a large pot. Add remaining stock ingredients and 3 cups water. Place pot over high heat and just bring to a boil. Reduce heat to medium and simmer 45 minutes. (You may need to reduce heat further to prevent boiling — so watch the pot.) Strain out solids and discard. Use the stock as desired or freeze it.

Use shrimp stock with…
Shrimp Bisque
Gumbo

Technorati: Food | recipe | kevin d weeks | seriously good | shrimp stock

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