While I love to buy deveined and shelled shrimp from my fishmonger, it's more affordable to buy the shrimp with the shell still intact. Thus, I normally remove the shells myself. Then to get more bang for my buck, I use them to make fish stock.
It's very simple: Instead of discarding the carcasses, toss in a large pot with water, herbs, and aromatic vegetables. Simmer for 30-40 minutes, skimming off the foam when necessary. Drain and pour the stock into containers for storing. The next time you want to make clam chowder or lobster bisque, you won't need to purchase fish stock! Do you save the shells of seafood to make stock?
Butterfly
Therapy
Jimmy Choo
I've got a bag of shells in the freezer now waiting to be made into stock. I've also got a bag of frozen stock thawing in my fridge so I can use it this week. It's easy and tasty!
1Absolutely! When I make gumbo I add the shells to my homemade vegetable stock, and man, is it good! I also add lobster shells when we have them, which (unfortunately) is not very often.
Clam broth that you buy looks kinda icky and is too salty, and is also expensive. Never buy clam broth again!
2Hmm. I just made shrimp last night and I threw away the shells. But I will start saving them now and thanks for the tip on freezing them peggasus!
3Absolutely, I took a class at the Culinary Institute last year and this was one of the things the chef suggested. Only, he suggested actually roasting them briefly before you put them in the water for the stock. Even deeper flavor.
4I tried this earlier this year. My apartment smelled of shrimp for months, as did my clothing, my bedspread (after two washings), it's in everything. Rule #1: ventilate.
5This is such a great idea, I wish I had more room in my freezer to keep various stocks.
6I've made bisque using yabbies. Was delicious and very rich but an awful lot of work for the tiny amount of soup I ended up with.
7Cook the shells with water then continue to concentrate the stock..you want almost NOTHING left, but don't let it burn! Cool it, mix with softened butter, then refrigerate or freeze. Put a dollop on your grilled salmon.. TO DIE FOR!! So good....
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