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    You are in: Home / Community Forums / Fish & Seafood / Awesome Rich Shrimp Stock
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    Awesome Rich Shrimp Stock

    Chef #401551
    Tue Jul 24, 2012 2:48 pm
    Newbie "Fry Cook" Poster
    Recipe # 247957
    When the recipe asks for shrimp shells, what about the heads? Does shells mean only the tail? I have some really nice jumbos I want to use.[/recipe]
    duonyte
    Wed Jul 25, 2012 8:38 am
    Forum Host
    Yes, use the heads if you have them,, http://www.ehow.com/how_2139733_make-shrimp-stock.html
    Zurie
    Wed Jul 25, 2012 2:22 pm
    Forum Host
    Oooh, yes, I have done this a few days ago!

    Save the shells and heads. (I have not read the recipe).

    In my case I simmered (slowly) the shrimp shells and heads in a LOT of farm butter, for about 10 - 15 minutes. Then whizzed in a processor (it can NOT get smooth, not to worry).

    Then tip into a sieve over a bowl, and press on the solids to extract all the butter-shrimpy juices.

    Season to taste. Can be frozen.
    Chef #401551
    Wed Jul 25, 2012 3:56 pm
    Newbie "Fry Cook" Poster
    GREAT! Thanks! You know, the crawfish (similar to shrimp), we sucked the heads (as was the custom) in Lisbon. So there's some good stuff in those heads. I'll git-er-done!
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