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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Ginny Sher wrote: > On 13 Feb 2005 21:51:06 -0800, wrote: > > > > >Ginny Sher wrote: > >> I remember a few weeks ago, there was a thread about shrimp tails and > >> what to do with them. One poster, I believe it was Chef R W Miller > >> suggested boiling the shells to make a stock. > > > > > >Did you puree the shells with the water and then strain (afer boiling > >for 10 min)? That's what Chef R W Miller suggested in order to get the > >rich flavor. > > Darn... I searched Google specifically to reread that post and > completely forgot to puree the shells before I strained the liquid. I > have frozen the (is it now stock?) and will use it as is this time. > Next batch, I won't forget to pull out the blender. > > Ginny I was hoping you had tried it as I haven't yet. I've only attempted shrimp stock once but I got the water to shell ratio way off and it was bland. Recently I came across some amazing shrimp from a local farmers market. The shells and heads are still in the freezer awaiting to be used in a stock. I originally made the stock for a Shrimp Creole, what are some other good recipes that would use it? Jesse |
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