Custom Catering's
Shrimp Stock
Yield - about 2 Quarts
Ingredients
5 LBS SHRIMP
Method
Peel the shrimp and reserve the meat for other dishes, of coarse
reserve the heads, shells and feelers for the stock.
In a 10 quart stock pot place the shells and heads of
the peeled shrimp add just 3 quarts of water. Use a Chef’s
spoon to crush the heads and shells into the water. It is
important to use as little of water as possible, this will
concentrate the flavors of the desired stock.
Alternate Method
The shells of crabs, lobsters and crawfish should also be saved
to make their respective stocks.
Plate Presentation
Allow the stock to cool and place in an airtight container.
Chef's Notes:
Stocks are the lifeblood of Cajun and Creole cooking. Do not take
them lightly, you cannot become a true South Louisiana cook
without understanding their significance in cooking.
to
Home Cookin' Page or Return
to
Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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