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.

Well, I had some leftover shrimp shells from some Tom Yum Goong soup
that I made and I decided to prepare some stock out of them. He was
right about the intensity of the flavor. The smell from the stove was
incredible. OK... so now what do I do with it? Should this be
considered a concentrate and then diluted in something else? I'm
curious and would love to hear some of your recommendations.

Ginny

"Ginny Sher" > wrote in message
...
> 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.
>
> Well, I had some leftover shrimp shells from some Tom Yum Goong soup
> that I made and I decided to prepare some stock out of them. He was
> right about the intensity of the flavor. The smell from the stove was
> incredible. OK... so now what do I do with it? Should this be
> considered a concentrate and then diluted in something else? I'm
> curious and would love to hear some of your recommendations.
>
You're set for either building a sauce or a soup. I use it more or less
immeditately, but I keep bags of shrimp shells frozen for later use. More
often than not, mine become a cream shrimp sauce, but there are lots of ways
you can use.

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.

Ginny asked:

> Well, I had some leftover shrimp shells from some Tom Yum Goong soup
> that I made and I decided to prepare some stock out of them. He was
> right about the intensity of the flavor. The smell from the stove was
> incredible. OK... so now what do I do with it? Should this be
> considered a concentrate and then diluted in something else? I'm
> curious and would love to hear some of your recommendations.

I added soy sauce and lemons, then used it to poach a sea bass. It was
wonderful.

Bob

wrote about making shrimp 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.

I haven't gotten around to trying the lobster bisque recipe in the Les
Halles cookbook, but the recipe really did surprise me: The lobsters are
thrown, shells and all, into a food processor. It makes perfect sense, but
it was the first time I'd heard of that being done!

I doubt that my aging Cuisinart could handle it, though. Even now, it starts
smelling like burning wiring if I run it for longer than about ten seconds.
I've had one all picked out in my Amazon.com shopping cart for months now;
I'm just waiting for the incumbent to give up the ghost.

Bob

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 added soy sauce and lemons, then used it to poach a sea bass. It was
>wonderful.
>
>Bob
>

That sounds like a winner to me. I think I"ll give that a try with
some halibut or salmon.

Ginny

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