Behind the scenes – Shrimp Stock

I discovered shrimp stock in my freezer today, and it reminded me of a post I did on homemade vegetable broth. Quick back story, I started making my own shrimp broth eons ago because I just find it odd that you can buy such a product (plus, we eat a lot of shrimp in our house). Just type  shrimp it in my search engine and prepare to be amazed by deliciousness. Like the vegetable broth, it costs me nothing more than time and it produces amazing rewards.Now if you’re wondering what the hell do I make with shrimp stock, the possibilities are endless and I am not just talking Tom Yum soup. I will share a few with you this year, but you can start with the great recipe at the end of this post.

Last summer  my nieces would often say “Great photo, but if only they could see behind the scenes. Well this is a snap shot of behind the scenes… 


Shrimp Stock

  • 1 Ziploc gallon bag of (frozen )vegetable scarps and shrimp shells
  • 3 liters of water

Preparation: Dump frozen scraps into stock pot, add the water. Reduce heat to low and simmer, uncovered, for one to two hours. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. Store broth in the fridge (for up to a week) in air tight container or the freezer (for up to three months) in freezer safe bags.


 Roasted Shrimp Stock

  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 pound large fresh shrimp, unpeeled
  • 1 jalapeño peppers
  • 1 tablespoon salt
  •  Herb and Farm
  • 1 teaspoon ground pepper
  • Juice of 1 lemon
  • 2 garlic cloves, thinly sliced
  • 1 knob of ginger
  • Half one bell pepper
  • 2 cup shrimp stock or water
  • 1 tablespoon butter

Preparation: In a food processor Combine jalapeño, garlic cloves , knob of ginger, half a bell pepper and pulse (this is the mirepoix) . In a large  bowl add 1/4 cup olive oil , herb and Farm , lemon juice from half of lemon, shrimp and mirepoix, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours. Preheat oven to 450º. Spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking. Remove from oven and immediately add shrimp stock to pan, butter, and remainder lemon juice and Herb Farm. Stir well. Serve in shallow bowls with good bread and glass of wine.


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