SHRIMP STOCK

This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. I wouldn't dream of making a seafood gumbo without one.

Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish.

• About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds of shrimp)
• 8 quarts cold water
• 2 tablespoons oil
• White Mirepoix:
  • 4 ounces onions, diced
  • 4 ounces leeks, white portion only, washed well, trimmed and chopped
  • 4 ounces celery, diced
  • 4 ounces parsnips, chopped
• 2 lemons, halved
• 1 cup parsley, coarsely chopped, stems and all
• Sachet d'epices:
  • 8 bay leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon cracked black peppercorns
  • The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.

 

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Chuck Taggart   (e-mail chuck)