MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Basic Shrimp Stock

Basic Shrimp Stock

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Basic Shrimp Stock

This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a dinner that is guaranteed to please.

Ingredients

Makes 1 quart

  • 1/4 cup canola oil
  • 1 pound shrimp shells (from 10 pounds shrimp)
  • 1 onion, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 carrot, chopped
  • 1 leek, white part only, chopped
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1 sprig fresh thyme

Directions

  1. Heat oil in a large saucepan over high heat. Add shrimp shells and cook, stirring frequently, until toasted, about 10 minutes.
  2. Add onion, celery, carrot, leek, and garlic and cook for 3 minutes. Add 12 cups water, bay leaf, and thyme; bring to a boil. Reduce heat to medium and cook until reduced by half.
  3. Strain stock, discarding solids; let cool to room temperature. Stock may be used immediately or transferred to an airtight container and kept refrigerated for up to 3 days or frozen for up to 3 months.
From The Martha Stewart Show, March 2009

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Shrimp and Grits
  • Mirliton Salad
  • Grits
  • Red-Pepper Vinaigrette
  • Vegetable Stock
  • Chicken Stock
  • Veal Ragu with Potato Gnocchi
  • Duck Bourguignonne
  • Chicken Potpie
  • Shrimp and Grits
  • Mirliton Salad
  • Grits
  • Red-Pepper Vinaigrette
  • Vegetable Stock
  • Chicken Stock
  • Veal Ragu with Potato Gnocchi
  • Duck Bourguignonne
  • Chicken Potpie

 

Today on MarthaStewart.com