Cajunville Shrimp Stock
Cajun French: l’oignon (l’on-ee-on) – onion
Shrimp with shells on; don’t throw away the shells. Make homemade stock for your next soup, bisque or stew. This easy, simple recipe will give you the perfect shrimp stock. We do not heavily season the stock; we want the final dish to incorporate the seasonings. The Cajun trinity and garlic is all the seasoning used. This is because that combination goes into almost every dish we make.
Mais C’est Bon!
Enjoy!!
Ingredients:
Shells from 1# of shrimp
5 cups of water
½ onion, quartered
¼ green bell pepper, quartered
1 rib celery, cut in 3
2 lg cloves garlic, halved
1 tsp olive oil
Equipment:
Cutting Board
Sharp Knives
Mise en Place dishes
Bowl for shells
4 cup measuring cup or bowl for stock
Measuring cups
Measuring spoons
3 qt stock pot
Cooking spoon
Fine sieve or colander
Directions:
Add 1 tsp olive oil to 3 qt stock pot and heat
Add rinsed shrimp shells
Saute for 1-2 minutes
Add vegetables
Saute for about 2 minutes
Add water
Bring to boil
Lower to hard simmer and cook for 30 minutes
Strain through fine sieve
Use immediately or once cooled refrigerate for 3 days or freeze
This should render about 4 cups of shrimp broth
