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ISO: ISO...I just made shrimp stock using Emeril's recipe and the shrimp shells I've been freezing for
- Thread starter curious1
- Start date
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Ooooohhh, mmmmm, real stock!! I love to make it but at work seldom
have room to store it. Really love to make veggie stock.
So, I think I would freeze some, maybe in ice cube trays and put in baggies and use in seafood dishes when a "little something is missing ", I use fish sauce this way, but this would have better flavor and less salt.
Then chowders, bisques, white sauce for pasta, gumbo and dishes we haven't invented yet!!!!
Oh,and reduce with wine and lemon or lime for???
The more I think about this, I may edit all day.
have room to store it. Really love to make veggie stock.
So, I think I would freeze some, maybe in ice cube trays and put in baggies and use in seafood dishes when a "little something is missing ", I use fish sauce this way, but this would have better flavor and less salt.
Then chowders, bisques, white sauce for pasta, gumbo and dishes we haven't invented yet!!!!
Oh,and reduce with wine and lemon or lime for???
The more I think about this, I may edit all day.
I posed the same question on Gail's a few years ago, and got this reply:
I use the broth in paella, rissotto, jambalaya, etc. The shrimp broth will enhance the flavor in any recipe that has shrimp (or other seafood). Or use it to cook rice that you serve with seafood, stir-fried shrimp, etc.; as a soup base (chowder or otherwise); or in a creole-like dish with shrimp, sausage, and tomatoes. As an alternative to making the broth every time you have shrimp shells, you can freeze the shells and make a large batch of broth when you have time. Hope this helps.
It was from Karen in Boston. I think that I used my broth a lot in split pea soup, made with yellow split peas, and found it to enhance the flavour nicely.
I use the broth in paella, rissotto, jambalaya, etc. The shrimp broth will enhance the flavor in any recipe that has shrimp (or other seafood). Or use it to cook rice that you serve with seafood, stir-fried shrimp, etc.; as a soup base (chowder or otherwise); or in a creole-like dish with shrimp, sausage, and tomatoes. As an alternative to making the broth every time you have shrimp shells, you can freeze the shells and make a large batch of broth when you have time. Hope this helps.
It was from Karen in Boston. I think that I used my broth a lot in split pea soup, made with yellow split peas, and found it to enhance the flavour nicely.
Thanks, this is very helpful...I will do some experimenting. Tomorrow I get to make chicken broth>>
with the chicken backs and trimmings I've saved and later in the week a whole sack of veggie trimmings, etc will become veggie broth. Such fun! Can you tell I defrosted, cleaned and organized the freezer this weekend?
with the chicken backs and trimmings I've saved and later in the week a whole sack of veggie trimmings, etc will become veggie broth. Such fun! Can you tell I defrosted, cleaned and organized the freezer this weekend?
Curious, since shrimp stock is not "fishy," you could probably substitute it wherever the ubiquitous
chicken broth is called for. Not a chicken fricasee or other dish where chicken is the dominate flavor, but for all those others that call for it because that's what people tend to have on hand in the pantry.
Rice would be wonderful cooked with it instead of water. Also any seafood soup or stew such as chowder, bisque, gumbo, jambalaya, bouillabaise etc.
Good luck with the other stocks, and congratulations on clearing out the freezer. I thought that was because you were moving. May I ask, did the house sell?
chicken broth is called for. Not a chicken fricasee or other dish where chicken is the dominate flavor, but for all those others that call for it because that's what people tend to have on hand in the pantry.
Rice would be wonderful cooked with it instead of water. Also any seafood soup or stew such as chowder, bisque, gumbo, jambalaya, bouillabaise etc.
Good luck with the other stocks, and congratulations on clearing out the freezer. I thought that was because you were moving. May I ask, did the house sell?
Thanks, Joe,,,I'm looking forward to finding uses for it. You're so right, it doesn't taste fishy.>>
It isn't strong at all, I thought about boiling it down some, but decided that could be done when using if needed and it would be better to experimet with the weaker version. I just had shells, no heads.
It isn't strong at all, I thought about boiling it down some, but decided that could be done when using if needed and it would be better to experimet with the weaker version. I just had shells, no heads.