SHRIMP FISH STOCK, shellfish, how to make stock with shrimp or prawns to enhance rice or pasta dishes in a simple and delicious way, shrimp bisque or shellfish stock.
The shrimp fish stock is a must if you want to give your pasta or rice dishes an intense and genuine flavor. I always prepare shrimp and, with the scraps, make this quick broth, also to be stored in the freezer to always have a touch of the sea ready for my dishes.
With a few ingredients and a few minutes, you can get a fragrant shrimp stock, rich in taste and perfect as a base for risottos, clam spaghetti, or any seafood first course.
The stock serves to concentrate all the flavor of the shellfish without having to cook them in a complicated way. It’s light, aromatic, and much quicker than a traditional broth. I use it both for elegant dishes and for recipes that need an extra touch.
Preparing the shrimp fish stock is easier than you think: just a few fresh ingredients, a bit of patience, and you’re done. The secret? Use heads and shells, strain well, and let it simmer gently to get a concentrated and flavorful broth.
Follow me in the kitchen, today there is shrimp fish stock.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 cups
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs shellfish (shells, scraps)
- 1 white onion
- 1 stalk celery
- 1 carrot
- 1 tbsp canned cherry tomatoes
- 4.2 cups water
- 2 leaves bay
- extra virgin olive oil
Steps
Roughly chop onion, celery, and carrot.
In a large saucepan, pour the water and add the shrimp heads and shells, if you wish, you can sauté everything to flavor.
Add the tomato, carrot, celery, bay leaves, and peppercorns if you prefer, and a drizzle of oil.
Bring to a boil, then lower the heat and let it simmer for 30-40 minutes, skimming off impurities from the surface occasionally.
Remove from heat and strain the stock with a fine sieve, pressing the shells slightly to extract all the flavor.
Adjust salt and use immediately or store in the fridge (2 days) or freeze.Bon appétit
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SHRIMP FISH STOCK
Practical tips for perfect stock
Choose very fresh shrimp, preferably with shells.
Don’t forget aromas like celery, carrot, onion, and a few bay leaves.
Strain the stock with a fine sieve or cheesecloth to remove residues.
Freeze in small portions to use only what you need.
Extra tips:
For a more intense flavor, you can toast the shells in the oven for 10 minutes before sautéing them in a pan.
Never use boiling water at the start: cold water allows better extraction of flavor from the shells.
The stock can be the base for shrimp risotto, fish soup, or a creamy sauce for seafood pasta.
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FAQ SHRIMP FISH STOCK
What goes into shrimp fish stock?
Heads and shells of shrimp or other shellfish, aromas, water, and a splash of white wine, optional.
What is the purpose of shrimp fish stock?
To give an intense flavor to risottos, pasta, and seafood sauces.
Why is the shrimp intestine not eaten?
It contains residues and sand that alter the taste.
Why is it called stock?
From the little “smoke” that forms during the gentle cooking of the broth.
Can you use shrimp shells?
Absolutely yes! The stock recipe involves using scraps, shellfish, or fish.
Why is the shrimp head not eaten?
It can be bitter if cooked for a long time; it’s great only for broth.
What is the black line in shrimp called?
It’s the digestive tract, it should be removed before consuming the shrimp.
