Shrimp Stock Recipe

1      Reviews by:    Jefferson Brown   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. Food Category:    Seafood Cuisine Origin:    Creole    Servings:1 Nutrition facts:97 calories1.0 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 20 Minutes

INGREDIENTS

• 1 1/2 pounds jumbo shrimp, with heads and shells
• 1 blue crab
• 1 onion, halved
• 2 bay leaves
• 5 sprigs fresh thyme
• 1/4 teaspoon cayenne
• 2 tablespoons Old Bay seasoning
• 2 lemons, halved and squeezed

DIRECTIONS

• 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.
• 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.
• 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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