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.
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.
- 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.
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Chuck Taggart (e-mail chuck)