Description
Looking for a way to use those shrimp shells? This flavorful stock using shrimp shells, vegetables, and aromatics can be an easy “go-to”. It’s easy, versatile and adds a fresh shrimp flavor to any dish.Summary
Cienna Wild Mexican Shrimp – Brown Raw Shell-On
Cienna Wild Mexican Shrimp – Brown Raw Shell-On
https://www.aquastar.com/shop/cienna-wild-mexican-shrimp-brown-raw-shell-on/
Recipe Level
Easy
Cooking Time
3:00
Servings
multiple
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 lb. shrimp shells, raw
- ¼ cup canola oil
- ¼ cup tomato paste
- 4 large carrots, roughly chopped
- 2 bunches celery, roughly chopped
- 6 yellow onions, peeled and roughly chopped
- 2 Tbsp coriander seeds
- 1 Tbsp fennel seeds
- 1 Tbsp black peppercorns
- 4 dried bay leaves
- 4 gallons water
To make
Instructions
In a large stock pot heat the canola oil and add the shrimp shells. Sauté until fragrant.Add the tomato paste and sauté until the paste is slightly toasted. Add all the remaining ingredients except for the water and sauté until they are also fragrant, roughly 3 minutes.
Add the water and bring to a boil, reduce to a high simmer, and cook for 1 hour. Remove from the heat and strain the stock, discard the solids.
Return the stock to the stove and reduce it by half. Once reduced transfer to cooling pans and refrigerate for up to a week.
