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www.RecipeFaire.com Presents:
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Shrimp Stock
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by:
Jefferson Brown
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Shrimp Stock Recipe makes stock which may be used in numerous recipes, but is essential for gumbo and uses shrimp, crab, onion, bay leaves, thyme, Old Bay seasoning, cayenne and lemon to create this shrimp stock recipe.
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INGREDIENTS
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1 1/2 pounds jumbo shrimp, with heads and shells
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1 blue crab
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1 onion, halved
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2 bay leaves
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5 sprigs fresh thyme
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1/4 teaspoon cayenne
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2 tablespoons Old Bay seasoning
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2 lemons, halved and squeezed
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DIRECTIONS
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1:
Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in
the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water.
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2:
Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top.
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3:
Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
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4:
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