You Can Even Use Shrimp Shells – February 12, 2012

If you want to take making the best of what you have to the fullest, you can even take advantage of shrimp shells.  Many people know that boiling shrimp is especially delicious because you get the advantage of the shell flavors in your broth, but you can use that flavor to make shrimp stock for other recipes as well.  When I am cooking a recipe that calls for peeled shrimp, I usually put the peelings in a zip lock bag and wait until I have enough to make stock.  It’s as simple as this:

Shrimp Shell Stock

shrimp shells (from 2 lbs of shrimp)

2 onions, halved

2 halved lemons

8 bay leaves

1 bunch chopped parsley

1 tsp. each dried basil, thyme, tarragon and oregano (or to taste)

1 T. black peppercorns

2 tsp. salt

4 quarts water

Rinse shells and place in pot with remaining ingredients.  Bring to boil and simmer 10 minutes.  Raise heat to medium and cook a half hour.  Strain, cool and refrigerate up to 30 days or freeze for longer.

So, now what to do with that delicious shrimp stock.  How about some Thai Soup?

Thai Shrimp Soup

1-2 thinly sliced jalapeno peppers

6-8 quartered mushrooms

2 thinly sliced scallions

¼ c. lemon juice

1 T. fish sauce

¼ tsp. sugar

1 tsp. Serachi Thai hot sauce

2 c. shrimp broth

½ lb. raw peeled shrimp

1 c. dried Ramen or soba noodles

Mix together lemon juice, fish sauce, sugar and Serachi.  Place the shrimp stock over medium heat, and when it comes to the boil, put in the jalapenos and mushrooms. Simmer for 10-15 minutes until the mushrooms are soft, then add the hot-sauce mix, shrimp and noodles and boil just until the noodles soften and float to the top of the soup, taking care not to overcook. Garnish with the sliced green onions and serve.