This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available
1 quart 4¼ hours 15 min prep
1 medium onion, unpeeled and quartered
1 clove garlic, unpeeled and quartered
1 celery rib
1 1/2-2 lbs rinsed shrimp shells or crawfish shells (and/or heads) or crab shells or rinsed fish bones (heads and gills removed) or oyster liquor (or any combination of these)
Place all ingredients in a stock pot or a large saucepan.
Pour over enough COLD water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan.
The pot may be covered or set a lid askew on it.
Strain, cool and refrigerate until needed.
If you are short on time, using a stock simmered for just 20-30 minutes is still better than using just water in any recipe calling for seafood stock.
If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).
Shrimp Stock Recipe
Show: Emeril Live
Episode: Low Country
8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano
3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature
Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month