For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Shrimp Stock;

2 1/2 lb      shrimp shells
2 3/4          quarts cold water
1 cup         onion, chopped
1 cup         carrots, chopped
1 cup         celery, chopped
1 T             garlic, roughly chopped
1/2 cup      fennel, chopped
1/2 cup      mushroom trimmings

Sachet consisting of:
1                 bay leaf
1/2 t            tarragon, dry
1/4 t            thyme, dry
1/4 t            crushed black peppercorns
6                 sprigs parsley

1.   Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients.

2.  Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle or a spoon.
Simmer the stock for 45 minutes to 1 hour.

3.   When the stock is completely simmered and reduced, set aside to cool for an hour then strain the stockpot and immediately cool the
stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

When allowing light stocks, such as, shrimp, chicken, crab and vegetable, to cool down prior to straining them, it maximizes the flavor
rather than straining the stock immediately after removing from the heat.
It is a skill that I had learned a long ago working in a well known restaurant in Manhattan, NYC, with a French chef.
Private Wine Society
Property of Swanky Wine Snob, LLC
Copyright, All rights reserved, 2010
Hosted by Yahoo!
Follow us > >