Shrimp Stock For Seafood Shooters Recipes

Steps:

• Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
• When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

Steps:

• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

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.

Steps:

• Wash the fish bones under cold running water, removing the gills from the heads.
• In a medium stockpot, combine celery, onion, herbs, and salt. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Be sure not to let it brown.
• Add the fish bones, and the remaining 7 cups water. Bring to a boil over high heat. As soon as it comes to a boil, reduce the heat, and simmer for 20 minutes. Skim off any foam that rises to the surface.
• Add wine, and simmer for 10 minutes more. Remove from heat, let stand for 5 minutes, and carefully ladle the stock through a fine sieve set over a large bowl. Be sure not to press down on the solids in the sieve. Discard solids.
• Transfer 1 cup of the stock to a small saucepan. Reserve remaining stock for another use. Add shrimp, and bring almost to a boil over medium-high heat. Remove from heat, cover, and let stand for 5 minutes.
• Remove shrimp; set aside until cool enough to handle. Peel, devein, and chill shrimp. Reserve shrimp for seafood shooters. Chop shrimp shells; add to stock. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain, discarding shrimp shells.

Steps:

• Put the shells in a medium saucepan and add about 1 quart water or enough to cover. Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools. (Or, if you're in a hurry, use it right away.)
• Strain the stock, discard the shells, and add salt and pepper. Use immediately, refrigerate for up to 2 days, or freeze for up to a month.