This full-bodied Shrimp Stock is the foundation for all those gumbos, stews, soups, and sauces we associate with the Cajun food ways. Save your shrimp heads and vegetable trimmings to amplify your flavors for any upcoming seafood dishes. This stock finishes with a warm orange hue and a herbaceous kiss of fresh thyme and playful fennel.
Shrimp Stock
Makes about 12 cups
Ingredients
- 3 pounds fresh jumbo shrimp (heads and shells on)
- 6 onions, cut into eighths
- 1 bunch celery, roughly chopped
- 3 carrots, roughly chopped
- 4 heads garlic, halved
- 2 lemons, halved
- 2 cups white wine
- 4 tablespoons tomato paste
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seed
- ½ tablespoon fennel seed
- 1 bunch fresh thyme, tied with butcher twine
Instructions
- Remove shrimp heads, and peel shrimp, reserving heads and peels. Reserve meat for another use.
- In a large stockpot, combine shrimp shells and heads along with all remaining ingredients. Add water just until all contents are covered. Bring to a simmer over high heat. Turn heat to low, and simmer for 2 to 3 hours.
- Strain liquid into a clean pot with a colander or China cap. Let stand until cool, and save liquid for immediate use or freeze up to 3 months.
Watch this dish come together on our YouTube channel where a new episode of “Louisiana Cookin’ with Chef Jean-Paul Bourgeois” is uploaded every Thursday!
