SHRIMP FISH STOCK, shellfish, how to make shrimp or prawn stock to enhance rice or pasta dishes simply and deliciously.
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 leftovers, I make this quick broth, which can also be stored in the freezer to always have a touch of the sea ready in my dishes.
With few ingredients and a few minutes, you can obtain a fragrant shrimp stock, rich in flavor and perfect as a base for risottos, spaghetti with clams, or any seafood main.
The stock serves to concentrate all the flavor of the shellfish without having to cook them in a complicated way. It is light, aromatic, and much faster than a traditional broth. I use it both for elegant dishes and for everyday recipes that need an extra touch.
Preparing the shrimp fish stock is easier than you think: just a few fresh ingredients, a little patience, and you’re done. The secret? Use heads and shells, strain well, and let it gently simmer to get a concentrated and flavorful broth.
Follow me in the kitchen today there’s 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, leftovers)
- 1 white onion
- 1 stalk celery
- 1 carrot
- 1 tbsp canned cherry tomatoes
- 4 cups water
- 2 leaves bay leaf
- extra virgin olive oil
Steps
Chop the onion, celery, and carrot coarsely.
In a large saucepan, pour the water and add the shrimp heads and shells. Optionally, you can sauté everything to enhance the flavor.
Add the tomato, carrot, celery, bay leaves, and peppercorns if you prefer, as well as a drizzle of oil.
Bring to a boil, then reduce the heat and let it simmer 30-40 minutes, periodically skimming off any impurities from the surface.
Remove from the heat and strain the stock through a fine sieve, pressing the shells slightly to extract all the flavor.
Adjust the 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 a perfect stock
Choose the freshest shrimp, preferably with shells.
Don’t forget aromatics like celery, carrot, onion, and some bay leaves.
Strain the stock through 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 roast the shells in the oven for 10 minutes before sautéing them in the pan.
Never use boiling water at the start: cold water allows better flavor extraction from the shells.
The stock can be the base for a shrimp risotto, a fish soup, or a creamy sauce for seafood pasta.
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FAQ SHRIMP FISH STOCK
What goes into shrimp fish stock?
Shrimp heads and shells or other shellfish, aromatics, water, and a splash of white wine.
What is the purpose of the stock?
To give an intense flavor to risottos, pasta, and seafood sauces.
Why don’t we eat the shrimp’s intestine?
It contains residues and sand that alter the taste.
Why is it called stock?
From the little ‘smoke’ (fumo) that forms during the delicate cooking of the broth.
Can shrimp shells be used?
Absolutely yes! The stock recipe includes using leftovers, shellfish or fish.
Why don’t we eat the shrimp’s head?
It can be bitter if cooked for too long; it is excellent only for the broth.
What is the black line on shrimp called?
It is the digestive tract, it should be removed before consuming the shrimp.
