Asian Shrimp Stock Recipes
SHRIMP STOCK
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Provided by TRB
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g
SOUTH EAST ASIAN SHRIMP STOCK
This recipe is another one of those which came to me while rummaging about in my cupboard seeing what ingredients I had. This is great served with white rice on a cold winters days.
Provided by dk683
Categories Asian
Time 25m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- For the Stock:.
- Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
- Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
- Serve in bowls with the cilantro sprinkled on top.
- For the Rice:.
- Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
- Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.
Nutrition Facts : Calories 364.8, Fat 12.4, SaturatedFat 2.1, Sodium 621.3, Carbohydrate 54.2, Fiber 4.1, Sugar 2.8, Protein 14.3
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